The 1901 Cookbook Archive
No. 1161 — Boiled Bream with Horseradish and Sour Apples
English historical translation of Molokhovets recipe No. 1161 from the 1901 Russian cookbook, retaining original methods and measures.
Clean, salt and cut the bream into pieces. Pour over warm light vinegar, cover for a few minutes, then remove.
Boil root vegetables and spices separately and strain their broth over the fish in a saucepan.
Boil briskly until cooked, then transfer to a platter.
Garnish with half-slices of lemon and grated horseradish mixed with grated tart apples, a little vinegar, sugar and some fish cooking sauce.
To provide
3–4 Russian pounds of bream and 1 parsley root 1 celery root and 1 leek 2 onions | 2–3 bay leaves and 10–15 peppercorns 1 lemon and horseradish 3 tart apples, vinegar and sugar |
Original source: Read Russian recipe No. 1161. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.