The 1901 Cookbook Archive
No. 1483 — Pickled Selyava and Smelt
English historical translation of Molokhovets recipe No. 1483 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and salt the fish, coat in flour and fry in butter.
Cool and cover with cold vinegar previously boiled with bay leaf, allspice and salt, cited here as No. 1575.
To provide
3 Russian pounds fish and ⅓ pound butter | 2–3 spoonfuls flour and vinegar No. 3575 |
Historical editorial note: The body cites vinegar No. 1575, while the ingredient table lists No. 3575. This conflict is reproduced as printed. Historic vinegar-covered fried fish is not a validated shelf-stable preserve.
Original source: Read Russian recipe No. 1483. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.