The 1901 Cookbook Archive
No. 1214 — Pickled Vendace
English historical translation of Molokhovets recipe No. 1214 from the 1901 Russian cookbook, retaining original methods and measures.
Wash vendace repeatedly and drain in a sieve. Coat in fine flour and fry in butter or mustard oil.
When cool, pack in a jar and cover with cooled vinegar previously boiled with salt, bay leaf and allspice, as in No. 3575, Part II.
Historical editorial note: This historical vinegar-preserving recipe is not validated for safe storage or canning.
Original source: Read Russian recipe No. 1214. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.