The 1901 Cookbook Archive
No. 1202 — Sturgeon Baked with Parmesan
English historical translation of Molokhovets recipe No. 1202 from the 1901 Russian cookbook, retaining original methods and measures.
Wash three to four Russian pounds of fresh sturgeon, salt and let stand two hours, then lay on a baking sheet.
Mash four hard-boiled egg yolks with 1½ glasses of sour cream, thin with ½ glass of white vinegar and add a pinch of mace and one spoonful of butter.
Mix, pour over the fish, sprinkle with crumbs from three rusks and ¼ Russian pound of grated Parmesan.
Drizzle with two spoonfuls of olive oil and juice of half a lemon, and bake until cooked.
Historical editorial note: The historical two-hour salting interval requires refrigeration and the recipe gives no validated baking temperature.
Original source: Read Russian recipe No. 1202. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.