The 1901 Cookbook Archive
No. 4157 — French-Style Sausages
English historical translation of Molokhovets recipe No. 4157 from the 1901 Russian cookbook, retaining original methods and measures.
Boil 1 pound fresh fatback whole until tender enough to pierce easily with straw, then cut into small pieces.
Finely chop 6 pounds fresh pork and mix with 3½ glasses crushed sifted breadcrumbs, 24 raw eggs and 3 glasses cream.
Season with cinnamon, nutmeg, scalded currants and sugar, then mix thoroughly.
Fill casings and boil for half an hour over a strong fire.
One-third of the stated quantity serves six.
Historical editorial note: The historical cooking time does not establish safe internal doneness for a large raw-pork and egg filling.
Original source: Read Russian recipe No. 4157. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.