The 1901 Cookbook Archive
No. 1148 — Another Method for Fried Crucian Carp
English historical translation of Molokhovets recipe No. 1148 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the fish, leaving half-pound crucian carp whole and cutting larger ones into pieces.
Salt, dry, coat in flour and fry on both sides in butter.
If desired, add ½ glass of sour cream and briefly put into the oven.
Serve with sour-cream salad, sauerkraut or a pickled salad.
For a fasting-day version, fry in vegetable oil without sour cream.
To provide
3 Russian pounds of crucian carp and 3–4 spoonfuls of butter | ½ glass of flour and optional ½ glass of sour cream |
Original source: Read Russian recipe No. 1148. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.