The 1901 Cookbook Archive
No. 119 — Ukha from Ruffe, Perch, Whitefish and Burbot with Fried Roots
Complete English translation of recipe No. 119 in Elena Molokhovets’ 1901 Russian cookbook, preserving the historical preparation, quantities and sources.
Prepare as in ukha No. 117, with one difference: first fry until golden in ½ tablespoon of butter one Russian pound of sliced white roots—parsley, celery and leek—together with one onion, three shallots, a bunch of greens, three allspice berries, one bay leaf and one clove.
Add these ingredients to the cold water with the fish bones. If desired include ½–1 glass of white wine, then cook as directed for No. 117.
1901 Russian original: See recipe No. 119 in Russian. Historical measures and source references have been preserved; consult the measurements guide. Period preparation and medical claims do not replace contemporary food-safety guidance.