The 1901 Cookbook Archive
No. 3714 — Soaked Apples, Fourth Method
English historical translation of Molokhovets recipe No. 3714 from the 1901 Russian cookbook, retaining original methods and measures.
Take equal portions barley malt and wheat flour, and twice as much rye flour as either of these.
Scald with boiling water, cover tightly, add more boiling water and a little salt.
For each measure apples add 1 pound honey. Layer the fruit with tarragon and mint, pour over the prepared liquid and seal.
Serve with roast meat.
Historical editorial note: The historical fermenting and sealed-storage technique has no validated modern microbiological or pressure controls.
Original source: Read Russian recipe No. 3714. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.