The 1901 Cookbook Archive
No. 1208 — Salted Sturgeon and Belorybitsa
English historical translation of Molokhovets recipe No. 1208 from the 1901 Russian cookbook, retaining original methods and measures.
Salted sturgeon and belorybitsa are served chiefly boiled and accompanied by horseradish.
They are also used in meatless vinaigrettes and soups; the author suggests frying salted fish only when fresh fish is unavailable.
Original source: Read Russian recipe No. 1208. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.