The 1901 Cookbook Archive
No. 1212 — Fried Vendace with Sour Cream
English historical translation of Molokhovets recipe No. 1212 from the 1901 Russian cookbook, retaining original methods and measures.
Clean, eviscerate and wash vendace, drain in a sieve, salt and keep in a cool place.
Fifteen minutes before serving, wipe dry, coat in flour and fry in butter.
Add fresh sour cream, bring once to the boil and, if liked, sprinkle with dill before serving.
Original source: Read Russian recipe No. 1212. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.