The 1901 Cookbook Archive
No. 2621 — Rice Pudding with Apples and Preserves
English historical translation of Molokhovets recipe No. 2621 from the 1901 Russian cookbook, retaining original methods and measures.
Core and peel 6–9 apples, simmer them in a little water until half cooked, and fill with fruit preserve. In the apple cooking water, adding a little sugar, cook 1 glass of rice; see the general note on puddings.
Grease a mould with 1 tablespoon of Provençal (olive) oil and coat with crumbs from 2 rusks. Add half the cooked rice, arrange the filled apples on top, sprinkle with sugar and cinnamon, cover with the remaining rice and bake for about half an hour.
Turn onto a dish and pour over rum sauce No. 494, cherry syrup or raspberry syrup.
Original source: Read Russian recipe No. 2621. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.