The 1901 Cookbook Archive
No. 2551 — Fried Crucian Carp with Red Sauce
English historical translation of Molokhovets recipe No. 2551 from the 1901 Russian cookbook, retaining original methods and measures.
Fry the crucian carp according to recipe No. 2486, then pour over red sauce No. 2406 or the sweet-and-sour sauce No. 2412.
Original source: Read Russian recipe No. 2551. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.