The 1901 Cookbook Archive
No. 2702 — Cream of Dried Apples (Printed Title)
English historical translation of Molokhovets recipe No. 2702 from the 1901 Russian cookbook, retaining original methods and measures.
Beat 4 egg yolks with ⅜ pound of fine sugar, zest of ¼ lemon, juice of 1½ lemons and 2 oranges, ½ small glass of Madeira and ½ tablespoon of white rum over gentle heat until the cream begins to thicken.
Move to the edge of the stove, continuing to beat without stopping, while a second person uses a spoon to fill the pastries with the cream, as described earlier in the book.
Historical editorial note: Despite the heading 'Cream of Dried Apples', the surviving method contains no apples and refers to pastries described elsewhere. The mismatch is preserved without inventing a missing apple ingredient. The egg custard should be safely heated in a modern adaptation.
Original source: Read Russian recipe No. 2702. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.