The 1901 Cookbook Archive
No. 2819 — Supplement to Section IX: Royal Herring
English historical translation of Molokhovets recipe No. 2819 from the 1901 Russian cookbook, retaining original methods and measures.
The original recommends the finest 'royal' herrings for breakfast, noting a price of 10–15 kopecks each and saying the best are sold in large round metal tins.
Do not soak these herrings. Remove from the tin, rinse briefly, dry with a napkin, gut, split, remove the bones and skin, and cut diagonally into even slices.
Arrange on a herring platter, heap finely chopped green onion in the centre and surround with attractive thin slices of fresh cucumber. Pour over very fresh sour cream.
Historical editorial note: The quoted historical price is not a current value. Follow modern handling and refrigerated storage guidance for ready-to-eat fish.
Original source: Read Russian recipe No. 2819. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.