The 1901 Cookbook Archive
No. 2377 — Sauerkraut and Fish Pie
English historical translation of Molokhovets recipe No. 2377 from the 1901 Russian cookbook, retaining original methods and measures.
Sauté a finely chopped onion in a quarter to half a glass oil, add three glasses squeezed sauerkraut, ground black pepper and allspice.
Cover and stew until tender, stirring to prevent scorching.
Remove bones from thin slices salted salmon, Atlantic salmon, sturgeon or other fish; fry in a spoonful oil.
Mix fish with cabbage and fill the pie. For small pies use half as much filling.
To provide
3 glasses sauerkraut, about 1½ pounds ⅓ glass vegetable oil 5 black peppercorns and 1 onion | 1½–2 pounds fish 5 allspice berries Pastry ingredients separately |
Original source: Read Russian recipe No. 2377. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.