The 1901 Cookbook Archive
No. 1228 — Fourth Method for Herring Forshmak
English historical translation of Molokhovets recipe No. 1228 from the 1901 Russian cookbook, retaining original methods and measures.
Remove the crust from a six-kopeck bread roll and soak the crumb in cream or whole milk.
Debone and mince one large herring, Dutch if available, or two smaller fish, and rub together with the soaked bread.
Fry one spoonful of finely chopped onion with butter and pepper, add the herring-and-bread mixture and stir thoroughly.
Add one glass of cream, sprinkle with breadcrumbs and bake in the oven.
To provide
1 French roll and 1 glass of whole milk 1 large herring or 2 smaller | ⅛ Russian pound of butter, 1 onion and pepper 1 glass of cream and 2–4 rusks |
Original source: Read Russian recipe No. 1228. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.