The 1901 Cookbook Archive
No. 1235 — Sevruga Sturgeon
English historical translation of Molokhovets recipe No. 1235 from the 1901 Russian cookbook, retaining original methods and measures.
Sevruga is served boiled or fried, and is also used in pies, meatless cabbage soup and selyanka. The entry is a short culinary description, not a full recipe.
Original source: Read Russian recipe No. 1235. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.