The 1901 Cookbook Archive
No. 123 — Sterlet Ukha with Burbot Livers
Complete English translation of recipe No. 123 in Elena Molokhovets’ 1901 Russian cookbook, preserving the historical preparation, quantities and sources.
Prepare sterlet ukha exactly as described in the preceding recipe No. 122. Serve with burbot livers. The historical directions call for carefully removing the gallbladders, washing the livers thoroughly, cooking them in the same ukha, allowing them to cool, slicing them and placing them into the soup tureen.
Historical editorial note: Fish-liver preparation is reproduced as historical evidence only; use modern fish food-safety guidance.
1901 Russian original: See recipe No. 123 in Russian. Historical measures and source references have been preserved; consult the measurements guide. Period preparation and medical claims do not replace contemporary food-safety guidance.