The 1901 Cookbook Archive
No. 2633 — Warm Prune and Apple Dessert
English historical translation of Molokhovets recipe No. 2633 from the 1901 Russian cookbook, retaining original methods and measures.
Cook 1–1½ pounds of prunes until tender and rub through a sieve. Separately cook 4–6 apples, choosing varieties as little tart as possible, with sugar and a very small quantity of water; rub them through a sieve as well.
Combine the prune and apple purées and beat with a spoon for half an hour. Prepare a syrup from ¾–1 glass of lump sugar and ¾–1 glass of water, pour into the fruit purée and stir.
Before serving, warm gently on the stove so that the dessert is lukewarm, not hot. It may be surrounded with croutons.
To provide
3–4½ glasses of prunes. 4–6 apples. | ¾–1 glass of lump sugar. |
Original source: Read Russian recipe No. 2633. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.