The 1901 Cookbook Archive
No. 2604 — Potato and Herring Vinaigrette
English historical translation of Molokhovets recipe No. 2604 from the 1901 Russian cookbook, retaining original methods and measures.
Boil ½ garnets of potatoes and cut into thin slices. Clean and wash 2 herrings, then finely chop them together with 2 onions.
Mash 2–4 hard-boiled egg yolks until smooth with 2 tablespoons of Provençal (olive) oil and 2 teaspoons of prepared mustard. Add pepper, 1 tablespoon of capers, 1 tablespoon of tarragon vinegar and about 2 tablespoons of bread vinegar. Mix all the ingredients and serve.
Original source: Read Russian recipe No. 2604. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.