The 1901 Cookbook Archive
No. 3707 — Apple Purée or Apple Butter, Another Method
English historical translation of Molokhovets recipe No. 3707 from the 1901 Russian cookbook, retaining original methods and measures.
Use ripe tart apples; the author says sweet varieties do not produce good results.
Quarter, core and cook in a covered preserving pan over low heat, stirring with a wooden spoon.
Increase heat, uncover and boil until soft, then rub the hot fruit through a coarse sieve.
Return to the pan and cook until thicker, then pour into a faience bowl.
On the following day cook again with stirring; repeat on a third day until the mixture drops from a spoon in lumps.
The finished thick purée is described as bronze-coloured and sweet-sour.
Original source: Read Russian recipe No. 3707. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.