The 1901 Cookbook Archive
No. 2283 — Clear Fish Ukha of Ruffe, Perch, Whitefish and Burbot
English historical translation of Molokhovets recipe No. 2283 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare clarified fish soup as described in No. 117.
Serve pies separately, using Nos. 2387–2403.
To provide
3–6 pounds ruffe 1 parsley root 1 celery root 2 onions | 5–20 black peppercorns 1–2 bay leaves ½ lemon without seeds Optional ½–1 glass wine |
Historical editorial note: This entry primarily cross-refers to earlier fish-soup instructions rather than reproducing them.
Original source: Read Russian recipe No. 2283. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.