The 1901 Cookbook Archive
No. 236 — Stuffed Green Tomatoes
Complete English translation of Molokhovets recipe No. 236 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Finely chop ½ Russian pound of veal and pound with ⅛ pound of washed butter, one raw egg and half a French roll soaked in milk and squeezed dry.
Add salt, six grains of allspice and nutmeg, then rub the forcemeat through a sieve.
Carefully remove the insides of eighteen very small green tomatoes, fill with the meat mixture, add a little broth and cook gently under a lid. Put the tomatoes into the soup tureen.
To provide
½ Russian pound of veal and 1 egg ⅛ Russian pound of butter and ½ glass of milk | ½ French roll and 6 grains of allspice Nutmeg and 18 small green tomatoes |
Historical editorial note: This historical meat stuffing and cooking instruction does not specify modern safe internal temperatures.
Original source: Read the Russian recipe No. 236. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.