No. 3720 — Apple Soy (Concentrated Apple Reduction)
English historical translation of Molokhovets recipe No. 3720 from the 1901 Russian cookbook, retaining original methods and measures.
Rest sour apples on straw until juicier without allowing decay, chop finely and press out the juice. Prepare juice from ordinary sweet apples without bitterness in the same manner.
Combine two parts sweet apple juice with one part sour juice, bottle and settle on ice for three or four days.
Decant the clear liquid and boil for a long time, stirring ever more frequently with a wooden paddle to prevent scorching.
Stop when a sample cooled on a spoon over ice has the thickness of newly harvested honey.
The author claims this 'soy' keeps several years in bottles and uses it to flavour sauces or as a tangy accompaniment to veal, turkey, chicken and beef.