The 1901 Cookbook Archive
No. 1174 — Boiled Salmon with Horseradish and Vinegar
English historical translation of Molokhovets recipe No. 1174 from the 1901 Russian cookbook, retaining original methods and measures.
Scale, wash and salt a whole piece of salmon. After about an hour, lower it into cooled fish broth prepared from roots, onion and one bay leaf.
Cook until done. Serve with botvinya, or eat with horseradish and vinegar.
Historical editorial note: The source's one-hour salting interval is historical; fish must be kept at safe temperatures.
Original source: Read Russian recipe No. 1174. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.