The 1901 Cookbook Archive
No. 1227 — Third Method for Herring Forshmak
English historical translation of Molokhovets recipe No. 1227 from the 1901 Russian cookbook, retaining original methods and measures.
Soak and clean two herrings, then mince very finely. Mince an onion equally finely.
Put into a saucepan with two spoonfuls of butter, two glasses of grated white bread or breadcrumbs, two glasses of cream or whole milk, five or six allspice berries and nutmeg.
Bring everything to the boil and serve in a small salad bowl.
Original source: Read Russian recipe No. 1227. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.