The 1901 Cookbook Archive
No. 1693 — Kolduny with Veal and Herring
English historical translation of Molokhovets recipe No. 1693 from the 1901 Russian cookbook, retaining original methods and measures.
Finely mince one and a half pounds boneless veal and mix with a soaked, boned, chopped Scottish or Dutch herring and two chopped hard-boiled eggs.
Fry one chopped onion in a spoonful butter, add the filling and fry lightly while stirring. Season with nutmeg, black pepper and allspice.
Let cool, fill kolduny and cook as in No. 1691; serve with butter browned with breadcrumbs.
Historical editorial note: The source refers to the basic dough as No. 1. Meat fillings require safe cooking.
Original source: Read Russian recipe No. 1693. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.