The 1901 Cookbook Archive
No. 2457 — Potatoes Stuffed with Small Salted Fish
English historical translation of Molokhovets recipe No. 2457 from the 1901 Russian cookbook, retaining original methods and measures.
Select about 30 of the largest potatoes, peel and boil until half cooked, then scoop out the centres. Mash half the removed potato flesh with 6–8 boiled, finely chopped mushrooms and 6–12 finely chopped kilki (small salted fish). Fill the potatoes, brush with oil, sprinkle with breadcrumbs and bake until browned.
For the serving sauce, fry 1 finely chopped onion in 1–2 tablespoons of oil, stir in 1 tablespoon of flour, thin with mushroom stock and bring to the boil. Pour over the stuffed potatoes.
Historical editorial note: Kilki are small fish traditionally preserved by salting; the historical name is retained alongside a descriptive translation.
Original source: Read Russian recipe No. 2457. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.