The 1901 Cookbook Archive
No. 1191 — Boiled Perch with Sour-Cream Sauce
English historical translation of Molokhovets recipe No. 1191 from the 1901 Russian cookbook, retaining original methods and measures.
Clean, wash and salt perch, then lower into boiling water with root vegetables, onion and one bay leaf.
Boil until done. Pour over sour-cream sauce No. 460 and sprinkle with fresh herbs.
Historical editorial note: The original provides no specific fish or sauce quantities.
Original source: Read Russian recipe No. 1191. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.