The 1901 Cookbook Archive
No. 1064 — Roast Goose Stuffed with Sauerkraut
English historical translation of Molokhovets recipe No. 1064 from the 1901 Russian cookbook, retaining original methods and measures.
Squeeze four glasses of shredded sauerkraut, mix with 1½ spoonfuls of butter and optionally four onions, and stew covered until tender.
Rub a raw goose with caraway and salt, stuff with the cabbage and roast as described in the preceding general note.
To provide
3 Russian pounds of goose, ½ spoonful of caraway and salt 4 glasses, or 2 Russian pounds, of cabbage | 1½ spoonfuls of butter Optional 4 onions |
Historical editorial note: Stuffed poultry requires a thoroughly cooked filling and modern safe-temperature verification.
Original source: Read Russian recipe No. 1064. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.