The 1901 Cookbook Archive
No. 1685 — Baked Goose Eggs Refilled into Their Shells
English historical translation of Molokhovets recipe No. 1685 from the 1901 Russian cookbook, retaining original methods and measures.
Pierce six goose eggs and empty their contents, keeping the shells.
Melt two spoonfuls butter and cook the eggs into a firm scramble; rub through a sieve.
Add a spoonful grated white bread, a quarter teaspoon mace, a spoonful chopped green onion and three or four chicken eggs.
Mix and refill shells using a narrow syringe, then bake.
Historical editorial note: Reusing porous egg shells is a historic method, not a validated hygienic preparation.
Original source: Read Russian recipe No. 1685. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.