The 1901 Cookbook Archive
No. 2775 — Sweet Pie with Prunes
English historical translation of Molokhovets recipe No. 2775 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare and bake a pie from the dough of recipe No. 2769 or No. 2792. For the topping, scald the prunes, cover, drain in a sieve, remove the stones and finely chop.
Make a thick syrup from 1 glass of sugar and ⅜ glass of wine. Add ½ pound of coarsely pounded sweet almonds, the chopped prunes, finely shredded candied orange peel No. 3782, a little cinnamon and cloves.
Warm the mixture over coals, stirring until it dries slightly. Let cool, spread over the pie and finish baking.
Historical editorial note: The printed text gives 12 pounds of prunes, an unusually large amount for one pie; this likely reflects a source error but has not been silently changed.
Original source: Read Russian recipe No. 2775. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.