The 1901 Cookbook Archive
No. 3281 — Small Amber Siberian Apples
English historical translation of Molokhovets recipe No. 3281 from the 1901 Russian cookbook, retaining original methods and measures.
Trim the stems to about ⅓ vershok; the apples may be pierced in a few places with a wooden pin. Arrange unpeeled on a dish, scald with boiling water from a samovar, cover and leave for a quarter of an hour.
When cool, remove and transfer to hot syrup. Simmer until cooked, lifting each finished apple by its stem into a jar.
Reduce the syrup to the required thickness, cool and pour over the fruit. For 1 pound apples use 1½–2 pounds sugar and 1 glass water.
Original source: Read Russian recipe No. 3281. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.