The 1901 Cookbook Archive
No. 2616 — Whole Apples Covered with Apple Purée
English historical translation of Molokhovets recipe No. 2616 from the 1901 Russian cookbook, retaining original methods and measures.
Core and peel 10 apples, bring them to a boil twice in water, drain on a sieve and cool. Stuff with finely pounded almonds mixed with raisins and sugar, or use fruit preserve instead.
Arrange the filled apples in a baking dish. For the covering, bake 5 large apples, rub them through a sieve while hot, add ½ glass of sugar and beat until pale. Spread this purée over the stuffed apples and bake for a quarter of an hour.
To provide
15 fairly large apples. ½ glass of almonds and ½ glass of raisins. | ¾ glass of sugar. Or 1 glass of preserves. |
Original source: Read Russian recipe No. 2616. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.