The 1901 Cookbook Archive
No. 2461 — Hot Potato-and-Herring Vinaigrette
English historical translation of Molokhovets recipe No. 2461 from the 1901 Russian cookbook, retaining original methods and measures.
Boil about 30 potatoes and press them through a sieve. Finely chop 1–2 herrings, combine with the potatoes, add salt and sprinkle with pepper and onions. Pour over 2–4 tablespoons of mustard oil, mix, transfer to a sauté pan, cover with the crumbs of 3–4 rusks and bake.
Original source: Read Russian recipe No. 2461. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.