The 1901 Cookbook Archive
No. 2701 — Cream of Baked Apples
English historical translation of Molokhovets recipe No. 2701 from the 1901 Russian cookbook, retaining original methods and measures.
Bake 5 Antonovka apples and rub them through a sieve. Add 2 egg whites and 1 glass of fine sugar. Beat with a wooden spoon over ice until the mixture turns pale and becomes thick enough for a spoon to stand upright.
Optionally add finely grated zest and juice of 1 lemon and a small glass of maraschino. Stir in ¼ glass of dissolved fish glue or gelatin, transfer to a mould and place on ice until set.
To provide
5 apples, about 1½ pounds. 2 egg whites. 1 glass of sugar. | 4 sheets of gelatin. 3 zolotniks of isinglass. 1 lemon and 1 small glass of maraschino. |
Historical editorial note: The historical dessert uses raw egg whites and unregulated chilling. A modern adaptation should use pasteurized egg whites or an appropriate cooked method, and observe refrigeration and food-safety requirements. The text gives gelatin or isinglass as alternatives, while the table lists both.
Original source: Read Russian recipe No. 2701. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.