The 1901 Cookbook Archive
No. 1263 — Zander or Whitefish Braised with Horseradish and Sour Cream
English historical translation of Molokhovets recipe No. 1263 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and wash three or four Russian pounds of zander and cut into pieces.
Place in layers in a saucepan, sprinkling each layer with grated horseradish and a spoonful of melted butter.
Cover and braise on the stove for about an hour, shaking the saucepan frequently so nothing burns.
About half an hour before serving add sour cream and continue braising.
Transfer to a dish and sprinkle with herbs.
To provide
3–4 Russian pounds of zander and ¼ Russian pound of butter | 1 glass of sour cream, 2 horseradish roots and herbs |
Original source: Read Russian recipe No. 1263. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.