The 1901 Cookbook Archive
No. 1304 — Boiled Pike in Horseradish and Sour-Cream Sauce
English historical translation of Molokhovets recipe No. 1304 from the 1901 Russian cookbook, retaining original methods and measures.
Put cleaned, washed, salted pike portions into stock prepared from white roots, onions, spices and vinegar, and boil covered.
Lightly fry one spoonful of butter with ½ spoonful of flour and 1½ glasses of grated horseradish.
Dilute with one glass of fish stock and 1½ glasses of sour cream, stir, bring to the boil and pour over the pike.
To provide
3 Russian pounds of pike and 2–3 spoonfuls of vinegar 30 allspice berries 1–2 bay leaves 1 parsley root and 2–3 onions | 1 celery root and 1 leek 1½ glasses of grated horseradish 1 spoonful of butter and ½ spoonful of flour 1½ glasses of sour cream |
Original source: Read Russian recipe No. 1304. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.