No. 3705 — Apple Cheese with Honey
English historical translation of Molokhovets recipe No. 3705 from the 1901 Russian cookbook, retaining original methods and measures.
Peel sour apples, remove seeds, cut into pieces and put in an earthenware pot. Cover and seal with dough or a clean wet cloth, then bake until soft.
Rub through a sieve and take 1 glass honey or sugar for each glass apple purée.
Cook with constant stirring until thick enough to come away from the spoon.
Five minutes before finishing add finely chopped candied orange peel, a little ground clove or cinnamon and, if liked, ginger and allspice.
Mix and put into a wet napkin, tie it with cord and press for two days.
The historical instructions store the set fruit cheese somewhere dry, wiping occasionally with a dry towel to prevent mould.