The 1901 Cookbook Archive
No. 1178 — A Third Way to Bake Salmon with Bread and Sour Cream
English historical translation of Molokhovets recipe No. 1178 from the 1901 Russian cookbook, retaining original methods and measures.
Butter a tinned sauté pan and sprinkle it with grated bread or breadcrumbs.
Layer thin slices of fresh salmon, sprinkling each layer with grated bread, chopped green onion, pepper and salt.
Repeat the fish and seasoning layers, lay small pieces of fresh butter over the top, pour on sour cream and cover with more grated bread.
Put in the oven about half an hour before serving.
Historical editorial note: The original gives an approximate oven time rather than a validated safe fish temperature.
Original source: Read Russian recipe No. 1178. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.