The 1901 Cookbook Archive
No. 1277 — Cod with Potatoes, Butter and Eggs
English historical translation of Molokhovets recipe No. 1277 from the 1901 Russian cookbook, retaining original methods and measures.
Soak freshly salted cod for a full day, changing the water frequently. Before serving boil it in two or three changes of water.
Garnish with boiled potatoes and pour over butter briefly boiled with finely chopped hard-boiled eggs and two or three spoonfuls of broth.
Alternatively boil the cod, remove the bones, surround with potatoes, cover the fish with soft-boiled eggs, pour over butter and sprinkle with herbs.
To provide
4–5 Russian pounds of cod and ¾ garnets' measure of potatoes | 4–6 eggs and at least ½ Russian pound of butter |
Historical editorial note: The historical all-day soaking and reuse of salted fish require modern refrigeration and safe preparation.
Original source: Read Russian recipe No. 1277. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.