The 1901 Cookbook Archive
No. 1159 — Labardan: Salted and Dried Cod
English historical translation of Molokhovets recipe No. 1159 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare labardan in the same way as zander, following the general note on that fish, and serve with the same sauces as zander, No. 1255.
The source editor quotes Ushakov's dictionary: labardan, from Dutch labberdaan, is salted and dried cod without the backbone.
Historical editorial note: The original supplies no separate desalting or cooking process.
Original source: Read Russian recipe No. 1159. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.