The 1901 Cookbook Archive
No. 1215 — Fried Baltic Herring with Parsley
English historical translation of Molokhovets recipe No. 1215 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and wash three Russian pounds of small Baltic herring, salt and mix with sprigs of parsley. Leave for about two hours.
Dry in a towel, coat in flour, then egg and grated white bread, and fry in three or four spoonfuls of hot butter.
Arrange on a dish with fried parsley No. 296.
Historical editorial note: The historical two-hour salting rest should take place under safe refrigeration.
Original source: Read Russian recipe No. 1215. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.