The 1901 Cookbook Archive
No. 2414 — Walnut Sauce for Fish
English historical translation of Molokhovets recipe No. 2414 from the 1901 Russian cookbook, retaining original methods and measures.
Combine a heaped teaspoon ready-made Sarepta mustard with twenty freshly shelled finely crushed walnuts, salt, a spoonful oil, a spoonful dry sifted bread crumbs and half a glass vinegar.
Dilute with clean boiled water, or water simmered with onions, root vegetables and spices.
Mix and pour over boiled or baked fish. Prepare immediately before serving.
Original source: Read Russian recipe No. 2414. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.