The 1901 Cookbook Archive
No. 2818 — Supplement to Section IX: Marinated Vendace
English historical translation of Molokhovets recipe No. 2818 from the 1901 Russian cookbook, retaining original methods and measures.
Rinse and dry the fish, place in jars and cover with vinegar boiled with spices according to recipe No. 3575 and allowed to cool.
The historical method places the jars in a saucepan of cold water, brings it to a boil and holds them there for about half an hour at most. The saucepan is set aside until the jars cool in the water, after which they are removed and covered with bladder membrane and paper for storage in a cool place.
Historical editorial note: This is an unvalidated historic fish-preservation process. It must not be used as a shelf-stable home-canning method; seafood preservation requires tested recipes and modern food-safety controls.
Original source: Read Russian recipe No. 2818. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.