Recipe history & notes
Stuffed Eggs is a historical Romanian recipe from 1842, presented with ingredients, preparation, and historical context. This page brings together the available transcription, editorial notes, and the original manuscript image.
Ingredients – Stuffed Eggs
- 6 eggs
- crayfish tails
- white bread (crumb)
- milk
- 5 spoons cream
- crayfish butter
- mushrooms
- parsley
- green peas
- butter
Original manuscript
Digitised facsimile from the 1842 archive.
Historical narrative
# Stuffed Eggs (1842)
## Faithful Translation into Modern English
Six eggs are hard-boiled, then cut in halves; once firm, the yolks are removed. Then take crayfish tails finely chopped, a loaf soaked with the crumb in a little milk, place in a mortar the crayfish, the bread, one whole egg and five spoonfuls of cream, and a small piece of crayfish butter; all these are pounded well together. Then add a few chopped crayfish, in a pan some chopped mushrooms, a little chopped parsley, some green peas and a little crayfish butter, and cook them braised until reduced; then let them cool and mix with the first mixture; place half in a buttered dish, arrange the halved eggs, and over them place the remaining mixture, and put it in the oven.
Cook’s advice
# Modern Tips (not part of the original text)
- Boil eggs 9–10 minutes for firm yolks.
- Blend the filling for a smoother texture.
- Bake at 180°C for 15–20 minutes until set.
Additional notes
# Historical and Language Notes
- “Răscoacă” refers to boiling eggs until hard.
- Crayfish butter was a flavored fat made from crayfish shells.
- The dish resembles an early baked stuffed egg preparation.