No. 590 — Swedes Stuffed with Breadcrumbs
English historical translation of Molokhovets recipe No. 590 from the 1901 Russian cookbook, retaining original methods and measures.
Peel six to eight swedes, depending on size, lower into salted boiling water and cook until tender. Cut off their tops and carefully hollow out the centers.
Mash the removed flesh with two spoonfuls of finely crushed rusks previously fried in one spoonful of butter, and two or three spoonfuls of sour cream. If the swedes lack sweetness, add a little sugar, salt and nutmeg, thinning with some broth.
Fill the hollow swedes, brush with butter and arrange in a saucepan greased with another spoonful of butter. Add a little broth and bake until the stuffing thickens and browns on top.
Put on a serving dish. Lightly fry one spoonful of flour in ½ spoonful of butter, dilute with a glass of swede cooking water, add sugar, boil, then stir in ½ glass of sour cream and bring to the boil once. Pour the sauce over the swedes.
To provide
6–8 swedes and 1–4 rusks 2½ spoonfuls of butter and 1 glass of sour cream | 1 spoonful of flour and 3–4 lumps of sugar Nutmeg |