Recipes with apples from the classics of Russian literature

Apple jam with lemon and vanilla

Favorite dessert of Leo Tolstoy

Apple jam with lemon and vanilla

We will need:

  • apples - 1 kg
  • sugar - 1 kg
  • lemon - 1 pc.
  • vanilla - 1 pod

How to cook:

  • We clean the apples from the skin and seeds, cut them into large pieces and fill them with sugar. Leave for 8-10 hours.
  • We bring the consistency to a boil and keep it on low heat for 5-10 minutes. Again, leave for 8-10 hours.
  • On a coarse grater, rub lemon rind: peel off white streaks, remove seeds, finely chop and add to apples. Bring to a boil and again hold on low heat for 5–10 minutes.
  • Cut the vanilla pod, remove the seeds and add them to the apples.
  • The last time we leave the apples for 8-10 hours, after which, boiling, boil over low heat until cooked. We pour out on sterilized jars, let them cool down and send them to the cellar.

"Viennese" cookies with apple jam

Favorite dessert of Sergey Aleksandrovich Yesenin

"Viennese" cookies with apple jam

We will need:

  • eggs - 2 pcs.
  • butter - 1 pack
  • sugar - 1.5 cups
  • sour cream - 200 g (previously used mayonnaise, but now you can and should be limited to natural yogurt)
  • soda, extinguished with vinegar - 1 tsp. (or 1 tsp. baking powder)
  • flour - 4–5 glasses
  • apples - 5–6 pcs.
  • powdered sugar to taste
  • ground cinnamon to taste

How to cook:

  • Beat eggs with sugar and cinnamon (2–3 minutes). Melt the butter. Sift the flour and add to it the eggs beaten with sugar, cooled butter and vinegar baked with soda. All mix.
  • The resulting shortbread dough is divided into two unequal parts. Remove the smaller in the cold for 20-30 minutes, and roll out the large on a greased baking sheet.
  • Apples are peeled, cut into large slices, laid on the dough, sprinkled with powdered sugar and grated chilled dough.
  • We bake for 15–20 minutes in an oven preheated to 200 degrees Celsius.

Apple Cider

Favorite drink of Nikolai Vasilyevich Gogol

Apple Cider

We will need:

  • apples - 1 kg
  • sugar - 150 g
  • raisins - 10–15 pieces
  • water - 2 l

How to cook:

  • Apples for cider is better to choose ripe and sour (and certainly one of the varieties). Before cooking, the fruit should be kept in a warm place for 7–10 days.
  • Wash the apples thoroughly.Peeling the fruit from the core, cut into small pieces. Pour into a container of 10 liters and load sugar on top (150 g per 1 kg of apples).
  • Fill with two liters of chilled boiled water, add 10–15 raisins, then close with a lid with a water seal. Leave for three weeks. At the end of fermentation, filter the resulting cider, bottle it and seal it tightly.
  • Store apple cider in a cool place.


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