The 1901 Cookbook Archive
No. 3706 — Apple Purée or Thick Apple Butter with Sugar, Honey or Molasses
English historical translation of Molokhovets recipe No. 3706 from the 1901 Russian cookbook, retaining original methods and measures.
Peel, bake and sieve apples as in recipe No. 3705.
For every 2 glasses apple purée add ½–1 glass sugar, pale honey or molasses. Cook until fairly thick, stirring constantly to prevent burning.
When cool, pack into jars or a glazed pot and put briefly into a gently heated oven so a slight skin forms on top; the author believes this keeps mould away.
Use the filling in pies and pancakes, airy baked desserts, creams and layered cakes, or serve it with fritters.
Historical editorial note: The Russian digital source contains a repeated fragment of the previous recipe between the boiling and cooling instructions; it is not reproduced as an additional step. A surface crust is not a validated modern preservation control.
Original source: Read Russian recipe No. 3706. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.