The 1901 Cookbook Archive
No. 2498 — Baked Tench with Sweet-and-Sour Sauce
English historical translation of Molokhovets recipe No. 2498 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare as described in recipe No. 1163. Before serving, pour over (1) sweet-and-sour sauce No. 2412, (2) strong sauce No. 392, (3) cherry sauce No. 2492, (4) redcurrant sauce No. 2423 or (5) red sauce No. 2406. Alternatively, serve with fried potatoes and any salad listed in recipe No. 2486.
Historical editorial note: The source gives No. 2492 for cherry sauce, although No. 2492 is titled carp with champignons in this catalogue. The printed cross-reference is preserved.
Original source: Read Russian recipe No. 2498. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.