The 1901 Cookbook Archive
No. 1230 — Potato and Herring Vinaigrette
English historical translation of Molokhovets recipe No. 1230 from the 1901 Russian cookbook, retaining original methods and measures.
Boil half a garnets' measure of potatoes and cut into thin slices. Finely chop two cleaned, washed herrings and two onions.
Mash two to four hard-boiled yolks until smooth with two spoonfuls of olive oil and two teaspoons of prepared mustard.
Add pepper, a spoonful of capers, one spoonful of tarragon vinegar and two spoonfuls of ordinary grain vinegar.
Mix the dressing with the finely cut potatoes and herring and serve.
For preserving, refreshing, pickling or smoking herrings, see Part II, Nos. 4018–4028.
Original source: Read Russian recipe No. 1230. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.