The 1901 Cookbook Archive
No. 1055 — Roast or Braised Turkey Stuffed with Rice
English historical translation of Molokhovets recipe No. 1055 from the 1901 Russian cookbook, retaining original methods and measures.
Roast as in No. 1050 or braise as in No. 1054. For the filling, soak one glass of rice in cold water, rinse and drain.
Cover the rice with fresh cold water to about a finger's depth above it; boil until half cooked, stirring so it does not burn.
Drain in a colander, rinse several times with cold water, transfer to a saucepan, add ½–1 spoonful of butter and a little broth, cover and put in the oven for ten minutes.
Add ¼ glass of currants, salt and, if desired, two to four raw eggs and nutmeg. Stir and stuff the turkey.
To provide
1 turkey and 1 glass of rice 2–3 spoonfuls of butter | Optional ½ glass of currants 2 eggs |
Historical editorial note: The method uses ¼ glass of currants and optionally two to four eggs, whereas the table lists ½ glass of currants and two eggs.
Original source: Read Russian recipe No. 1055. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.