The 1901 Cookbook Archive
No. 2637 — Apples Stuffed with Almond Paste and Served with Almond Milk
English historical translation of Molokhovets recipe No. 2637 from the 1901 Russian cookbook, retaining original methods and measures.
Peel and core 12–18 apples. Fill with the sweetened almond residue remaining from making almond milk, then bake.
At serving, pour over almond milk prepared from ¼ pound of sweet almonds, 3–6 bitter almonds and ½ glass of sugar, as specified in the original.
Historical editorial note: The historical almond milk uses bitter almonds, which can release cyanide; avoid unregulated bitter almonds in any modern preparation.
Original source: Read Russian recipe No. 2637. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.