The 1901 Cookbook Archive
No. 372 — Eggs Baked in Shells
English historical translation of Molokhovets recipe No. 372 from the 1901 Russian cookbook, retaining original methods and measures.
Butter six to nine serving shells with herring or anchovy butter. Carefully break one fresh egg into each shell.
Sprinkle with grated Dutch or another cheese mixed with one spoonful of crushed rusks, drizzle with butter and bake briefly in a hot oven until the eggs have set a little on top.
To provide
- 6–9 eggs and ¼ Russian pound of cheese
- 2 spoonfuls of anchovy butter, 2–4 rusks and ½ spoonful of butter
- For herring or anchovy butter: 1 herring, 1 apple and 1 onion
- Approximately ⅛ Russian pound of rye bread, 1½ spoonfuls of butter and nutmeg
Historical editorial note: The historic short egg-baking description does not establish safe modern cooking temperatures.
Original source: Read Russian recipe No. 372. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.