The 1901 Cookbook Archive
No. 1383 — Salmon and Sago Pie
English historical translation of Molokhovets recipe No. 1383 from the 1901 Russian cookbook, retaining original methods and measures.
Boil sago by the general note and drain. Salt, add two spoonfuls of butter, two or three crushed peppercorns, dill and optionally finely chopped green onion.
Spread sago on rolled pastry, then a layer of finely chopped hard-boiled eggs, followed by salmon. Sprinkle with pepper.
Cover with more sago and then pastry, brush with egg mixed with butter and water, scatter rusks and bake in a hot oven.
To provide
⅛ Russian pound of viziga and ½ pound of sago 2 Russian pounds of fish | 2–3 spoonfuls of butter and 2–3 eggs Herbs and black pepper |
Historical editorial note: The ingredient table includes viziga but the instructions do not explain adding it.
Original source: Read Russian recipe No. 1383. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.