The 1901 Cookbook Archive
No. 1327 — Pike Roe: Historical Treatment
English historical translation of Molokhovets recipe No. 1327 from the 1901 Russian cookbook, retaining original methods and measures.
The author describes scalding roe on a sieve with boiling water while stirring to loosen membranes, then draining, salting and seasoning with pepper.
A later passage discusses adding an obsolete chemical preservative for longer storage. This historical advice should not be followed.
Historical editorial note: The original describes a hazardous preservation additive, unsuitable for food. The scalding procedure is also not validated for safely preparing freshwater roe.
Original source: Read Russian recipe No. 1327. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.