The 1901 Cookbook Archive
No. 2530 — Sturgeon with Sweet-and-Sour Sauce
English historical translation of Molokhovets recipe No. 2530 from the 1901 Russian cookbook, retaining original methods and measures.
Scrub 3 pounds of sturgeon with a stiff brush and wash in several changes of water. Lower it into boiling salted water in which aromatic roots and spices have already been cooked.
Boil the fish, skimming the surface, transfer to a dish and pour over the sweet-and-sour sauce from recipe No. 2412.
Original source: Read Russian recipe No. 2530. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.