The 1901 Cookbook Archive
No. 2491 — Fried or Baked Carp
English historical translation of Molokhovets recipe No. 2491 from the 1901 Russian cookbook, retaining original methods and measures.
Scale the carp, split it lengthwise, wash, cut into portions and make several cuts along the backbone. Rub with salt and, when the salt has dissolved, dry thoroughly with a napkin. Coat each piece in flour and fry on both sides in hot oil.
If cooking the carp whole, brown it on both sides in a frying pan and then bake in the oven for another ½ hour. Serve with the salads and sauces listed in recipe No. 2486.
To provide
3 pounds carp and ½ glass flour. | ½ glass oil. |
Original source: Read Russian recipe No. 2491. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.