The 1901 Cookbook Archive
No. 2703 — Cream of Cooked Apples
English historical translation of Molokhovets recipe No. 2703 from the 1901 Russian cookbook, retaining original methods and measures.
Take 1½ pounds of tart apples. Leave the skin on fresh apples, but peel apples that are no longer fresh. Cut into pieces, put in a small saucepan with about 2½ glasses of water and simmer until completely soft.
Rub through a sieve to obtain 2 glasses of apple purée and let cool. Mix in ⅜ pound of very fine sugar, pour in ½ glass of dissolved isinglass and whisk the mixture over ice until pale and thick. Transfer to a mould and chill until set.
To provide
1½ pounds of apples and ⅔ glass of sugar. | 6 sheets of white gelatin. |
Historical editorial note: The body gives isinglass solution, while the ingredient table lists six gelatin sheets. Both are historical gelling alternatives. Follow modern refrigeration practices.
Original source: Read Russian recipe No. 2703. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.