No. 3715 — Dried Apples in the Foreign Style
English historical translation of Molokhovets recipe No. 3715 from the 1901 Russian cookbook, retaining original methods and measures.
Choose large, sound, fully ripe tart or sweet apples. Peel as thinly as possible and remove the core of each with a specially made tin tube; several tube sizes are useful.
Drop every prepared apple into cold water immediately to prevent browning, but do not leave it soaking longer than half an hour.
Thread on strong string, immerse in boiling water for about five seconds, drain and dry in a very gently heated oven or preferably in sunshine.
For flat apples, remove them as soon as they soften, press beneath a small board and stone until flattened, then finish drying on a tray without overdrying.
Store in large tied jars somewhere dry. The apples are used for compotes and creams.
The author also refers to the pear-drying method in recipe No. 3748, but says apples must be peeled first.