The 1901 Cookbook Archive
No. 1484 — Pickled Vendace
English historical translation of Molokhovets recipe No. 1484 from the 1901 Russian cookbook, retaining original methods and measures.
Clean, wash and salt the vendace, then wipe dry and lay on a thoroughly cleaned hot plate.
Once cooked on one side, turn to cook the other. Put the browned fish into a jar and cover with vinegar No. 3575, Part II.
Historical editorial note: This old jar-and-vinegar preservation is not a validated safe method for room-temperature fish storage.
Original source: Read Russian recipe No. 1484. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.