No. 591 — Stuffed Swedes
English historical translation of Molokhovets recipe No. 591 from the 1901 Russian cookbook, retaining original methods and measures.
Wash six to eight small swedes or two large ones, three Russian pounds altogether. Lower into boiling salted water, bring to the boil two or three times, remove and cool.
Cut off their tops and carefully scoop out the interiors with a knife and spoon, leaving fairly thick walls.
Mash the flesh with ½ glass of boiled milk in which the crumb of one-third of a French five-kopeck roll has soaked, salt, one or two raw eggs and ¼ Russian pound of butter.
Fill the swedes, brush with butter, sprinkle with breadcrumbs and leave in the oven until dinner. Serve milk sauce separately if desired.
To provide
3 Russian pounds of swedes, or 6–8 pieces ½ glass of milk ½ French roll, as listed | 1–2 eggs ¼ Russian pound of butter 2 rusks |