The 1901 Cookbook Archive
No. 2783 — Apple Meringues without Egg Whites
English historical translation of Molokhovets recipe No. 2783 from the 1901 Russian cookbook, retaining original methods and measures.
Bake 5 large apples and rub through a sieve. Add 1½ glasses (¾ pound) of fine sugar and stir in a saucepan surrounded with ice or snow for at least two hours, until the mixture turns pale and thick enough for a spoon to stand upright.
Spoon the mixture onto paper or fill small paper cases about 2 vershoks long and nearly ⅝ vershok wide and high. Dry completely in a gentle oven.
Remove the paper, arrange the sweets on a dish and keep in a warm oven until serving. The source says the batch makes approximately 35 pieces.
Historical editorial note: Despite the word 'meringue', the original recipe contains no egg whites and relies on whipped apple purée and sugar.
Original source: Read Russian recipe No. 2783. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.