No. 3744 — Stuffed Dried Plums
English historical translation of Molokhovets recipe No. 3744 from the 1901 Russian cookbook, retaining original methods and measures.
Slit fresh plums that have rested briefly, remove stones and fill. Thread the plums crosswise on thin long wooden splinters to hold them together.
Arrange on straw-lined trays and dry repeatedly in the oven after bread baking, then store in jars, with splinters left in place until serving if desired.
Filling 1: dried, pounded and sifted rye bread mixed with caraway and pale honey to form a thick paste.
Filling 2: peeled finely chopped almonds, optionally with roasted walnuts or other nuts, mixed with pale honey.
Filling 3: finely chopped peeled apples with optional cinnamon, cloves and candied orange peel, bound with pale honey.
Filling 4: finely chopped raw plums with honey and caraway.
Filling 5: grated almonds, chopped apples and honey.
Filling 6: grated almonds, rosewater and fine sugar.
Filling 7: finely chopped sweet almonds, orange peel and a little raw plum, sweetened and loosened with water; boil two or three times to thicken, add cinnamon and cloves, cool and stuff the fruit.
Dry the stuffed plums in a gently warmed oven on straw-lined iron trays, repeatedly but without excessive drying or heat, which makes them hard.
Serve with drinks or as a dessert. Other plum recipes named include preserves Nos. 3268 and 3269, jelly No. 3311, syrup No. 3338, compotier preserves No. 3389 and nalivka No. 3410.