The 1901 Cookbook Archive
No. 1266 — Baked Zander Stuffed with Rice and Viziga
English historical translation of Molokhovets recipe No. 1266 from the 1901 Russian cookbook, retaining original methods and measures.
Boil ⅛ Russian pound of viziga and ½ glass of rice. Mix with three or four chopped hard-boiled eggs, two raw eggs and one spoonful of butter.
Stuff cleaned, salted zander split lengthwise and sew closed.
Coat with flour and breadcrumbs, put on a baking sheet, pour over ¼ Russian pound of butter and add one spoonful of water.
Bake in the oven, frequently basting with the collected cooking juices.
To provide
1 zander weighing 3–4 Russian pounds ½ glass of rice and ½ Russian pound of viziga | 5–6 eggs and ½ Russian pound of butter ½ glass of flour and 3–4 rusks |
Historical editorial note: Viziga is a traditional dried spinal cord or notochord from sturgeon. The ingredient table lists ½ Russian pound but the method specifies ⅛ pound.
Original source: Read Russian recipe No. 1266. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.