No. 3726 — Apple Pastila from Boiled Apples
English historical translation of Molokhovets recipe No. 3726 from the 1901 Russian cookbook, retaining original methods and measures.
Boil large ripe sour apples in an earthenware pot with water until their skins begin to split. Drain overnight in a sieve and rub through a sieve next morning.
For 2 pounds purée use 2½ pounds fine sugar and 3 egg whites. Beat until pale and thick.
Add about ⅛ pound pounded bitter almonds and a spoonful of fragrant rosewater, continuing to whisk.
Spread in small pinewood boxes lined on bottom and sides with writing paper, measuring about 1¼ arshins long, six vershoks wide and 1½ vershoks high.
Place the boxes on wooden blocks in a hot cleaned oven for twenty-four hours. Once the surface dries, remove and cool at a window.
Turn onto paper-covered boards, peel off adhering paper and return to the oven to dry all sides evenly.