The 1901 Cookbook Archive
No. 1052 — Roast Turkey Stuffed with Apples
English historical translation of Molokhovets recipe No. 1052 from the 1901 Russian cookbook, retaining original methods and measures.
Roast the turkey as directed in No. 1050, but first stuff it with apples that have had their peel and cores removed.
The original gives no further apple-stuffing instructions.
To provide
1 fat turkey ¼ Russian pound of butter For the stuffing: 1 veal liver ⅛ Russian pound of butter or ¼ pound of bacon | 2–3 bay leaves and 2–4 allspice berries A five-kopeck French roll and 1 glass of milk ⅛–¼ Russian pound of butter, 2–6 eggs and 1–2 lumps of sugar Optional ½ glass of currants |
Historical editorial note: The ingredient table describes a liver-and-bread stuffing but the directions say only to stuff the turkey with peeled, cored apples. The discrepancy is preserved, not supplemented with invented steps.
Original source: Read Russian recipe No. 1052. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.