The 1901 Cookbook Archive
No. 1683 — Skillet Eggs with Herring or Sardelki
English historical translation of Molokhovets recipe No. 1683 from the 1901 Russian cookbook, retaining original methods and measures.
Bone and finely mince one or two herrings or twelve sardelki (the small preserved fish named in this historic source).
Mix with nine to twelve eggs, pour into a hot pan in which a quarter pound butter has been melted and cook.
Alternatively use half a Russian pound finely diced ham instead of herring.
Historical editorial note: Sardelki here is a historical fish term, not an instruction to use modern sausages.
Original source: Read Russian recipe No. 1683. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.