The 1901 Cookbook Archive
No. 1278 — Cod Baked with Milk and Potatoes
English historical translation of Molokhovets recipe No. 1278 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare cod as in No. 1277 and arrange in a nickel-plated sauté pan in layers with slices of boiled potatoes and chopped herbs.
Pour over sour cream, or three glasses of milk mixed with ¼ Russian pound of butter and two or three raw eggs.
Bake in the oven and serve in the same pan with pepper offered separately.
To provide
3–4 Russian pounds of cod and ½ Russian pound of potatoes 3 glasses of milk and green onion | ¼ Russian pound of butter and 2–3 eggs Or 2 glasses of sour cream and 2 eggs |
Historical editorial note: Raw egg and salted fish are combined and baked; contemporary food-safety requirements apply.
Original source: Read Russian recipe No. 1278. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.