The 1901 Cookbook Archive
No. 3722 — Apple Soy, Third Method
English historical translation of Molokhovets recipe No. 3722 from the 1901 Russian cookbook, retaining original methods and measures.
Finely chop and press sour apples and reduce their juice to a thick consistency as in recipe No. 3720.
Measure the finished liquid and add 1 glass sugar or ¾ glass honey for every glass juice. Bring to the boil three or four times, then bottle, cork and seal with resin.
The author says this 'soy' never spoils and uses it for flavour and acidity in sauces.
Historical editorial note: The claim that this product never spoils is not supported by modern preservation standards.
Original source: Read Russian recipe No. 3722. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.