The 1901 Cookbook Archive
No. 1059 — Roast or Braised Turkey Stuffed with Breadcrumbs
English historical translation of Molokhovets recipe No. 1059 from the 1901 Russian cookbook, retaining original methods and measures.
Roast a turkey as in No. 1050 or braise it as in No. 1054.
For the filling mix ¼ Russian pound of butter, two glasses of whole milk, one or two lumps of sugar, a glass of finely pounded breadcrumbs (the author equates this to sixteen ordinary store-bought rusks), a little salt, ½–1 glass of sorted, washed currants scalded with boiling water, and two to four raw eggs.
Stuff the turkey with the mixture and cook by the referenced method.
Historical editorial note: The amount of egg and the preparation of the stuffed bird must be judged by modern poultry-safety standards.
Original source: Read Russian recipe No. 1059. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.