No. 671 — Turnips with Sweet Stuffing
English historical translation of Molokhovets recipe No. 671 from the 1901 Russian cookbook, retaining original methods and measures.
Boil six to nine turnips in water, cut off the tops and carefully scoop out their centers.
Mash the removed turnip flesh with one spoonful of butter and ⅔ glass of whole milk or cream. Add grated stale French bread, salt, two or three lumps of sugar, optionally nutmeg, ⅓ glass of small raisins or currants, and one egg yolk.
Mix well, stuff the turnips, replace the tops and sprinkle with breadcrumbs. Bake in the oven and serve with milk sauce No. 488.
Instead of the milk and French roll, the author suggests using ⅓ glass of semolina cooked in 1½ glasses of milk.
To provide
6–9 turnips or swedes and 1 spoonful of butter ⅔ glass of milk or cream, 1 yolk and ½ stale French roll | 2–3 lumps of sugar Optional nutmeg and salt ⅓ glass of small raisins or currants Milk sauce No. 488 |