The 1901 Cookbook Archive
No. 497 — Sauce from Apple Peels and Cores
English historical translation of Molokhovets recipe No. 497 from the 1901 Russian cookbook, retaining original methods and measures.
When making apple fritters or apple pudding, reserve and rinse the discarded apple peels and cores. Cook them thoroughly in two to three glasses of water with one vershok of cinnamon, then strain.
Add ½ glass of sugar and ½ glass of cranberry juice and boil. Thicken with ½ spoonful of potato flour previously mixed with cold water; bring to the boil and serve. If lumps appear, strain again.
Original source: Read Russian recipe No. 497. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.