The 1901 Cookbook Archive
No. 4155 — White Sausages with Smolensk Groats, Another Method
English historical translation of Molokhovets recipe No. 4155 from the 1901 Russian cookbook, retaining original methods and measures.
Rub 3¾ glasses groats with 2 eggs, dry and pass through a sieve.
Add to 4½ glasses milk previously boiled with 1½ glasses pork fat.
Stir until smooth and heat strongly for about three minutes.
Add ½–¾ glass sugar and 1 glass scalded raisins and small currants.
Mix, fill cleaned salt-rubbed casings loosely, tie and boil for a quarter of an hour.
Finish by frying on both sides in fat.
Historical editorial note: The historical quarter-hour cook time does not verify a safe internal temperature for an egg-filled sausage.
Original source: Read Russian recipe No. 4155. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.