The 1901 Cookbook Archive
No. 1147 — Fried Crucian Carp in Sour Cream
English historical translation of Molokhovets recipe No. 1147 from the 1901 Russian cookbook, retaining original methods and measures.
Clean, salt and thoroughly dry the crucian carp.
Fry a finely chopped onion in one spoonful of butter, cool, beat in two eggs and mix. Coat the fish with this mixture, or simply use flour or breadcrumbs.
Fry in hot butter on both sides, add about two glasses of sour cream and boil twice until cooked.
Sprinkle with dill and parsley and serve with a salad.
To provide
3 Russian pounds of crucian carp 1 onion, 2 eggs and 1 spoonful of butter Or ½ glass of flour Or ½ glass of breadcrumbs | 3 spoonfuls of butter and 1½–2 glasses of sour cream Green parsley and dill |
Original source: Read Russian recipe No. 1147. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.