The 1901 Cookbook Archive
No. 1257 — Zander or Whitefish with Potatoes, Butter and Eggs
English historical translation of Molokhovets recipe No. 1257 from the 1901 Russian cookbook, retaining original methods and measures.
Boil zander as in the general note and transfer to a platter.
Put boiled potatoes on both sides of the fish, pour over butter mixed with finely chopped hard-boiled eggs and sprinkle with herbs.
Serve additional eggs and butter separately.
To provide
3 Russian pounds of zander or whitefish and ½ Russian pound of butter 3–6 eggs and ½ garnets' measure of potatoes 4 onions, 1 parsley root and 1 celery root | 5–10 allspice berries and a bouquet of herbs 1–2 bay leaves Fresh herbs |
Original source: Read Russian recipe No. 1257. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.