No. 2645 — Toasts with Prune Marmalade
English historical translation of Molokhovets recipe No. 2645 from the 1901 Russian cookbook, retaining original methods and measures.
Rinse ⅛ pound of French prunes, bring briefly to a boil in water and drain. Remove the stones, put the prunes into a saucepan with a piece of cinnamon and a little water, and cook until soft. Rub through a sieve.
Boil ¼ glass of sugar with ½ glass of water, stir in the prune purée and reduce until thick. Cut 1 pound of white bread into slices and brown on one side on a grill, or lightly butter 12–18 elongated rusks and toast in the oven.
Spread the marmalade over the browned sides, cover each with another toast, sprinkle with sugar and put on a grill. Shortly before serving, brown both sides in a hot oven.
For the accompanying syrup, the historic recipe directs pounding the prune stones in a mortar, adding ⅛ pound of prunes and ¼ glass of sugar, covering with water and simmering until the prunes break down and the syrup reduces to about 1½ glasses. Strain and pour the syrup over the toasts.
To provide
1 pound of prunes, about 2½ glasses. ½ glass of fine sugar. | 1½ bread rolls or 12–18 rusks and a piece of cinnamon. |