The 1901 Cookbook Archive
No. 2605 — Potato and Herring Vinaigrette, Another Version
English historical translation of Molokhovets recipe No. 2605 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, and finely chop them with 2 onions.
Mash 2–4 hard-boiled egg yolks with 2 tablespoons of Provençal (olive) oil and 2 teaspoons of prepared mustard. Add pepper, 1 tablespoon of capers, a tablespoon of tarragon vinegar and about 2 tablespoons of bread vinegar. Mix this dressing with the finely chopped potatoes and serve.
Historical editorial note: Recipes Nos. 2604 and 2605 are nearly identical in the Russian edition; the slight differences of wording are preserved rather than combining the entries.
Original source: Read Russian recipe No. 2605. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.