The 1901 Cookbook Archive
No. 2820 — Supplement to Section IX: Stewed Whitefish with Horseradish and Sour Cream
English historical translation of Molokhovets recipe No. 2820 from the 1901 Russian cookbook, retaining original methods and measures.
Clean, gut and wash 3 pounds of whitefish. Split the fish, remove the bones and skin, cut into portions, lightly coat in flour and briefly fry in 2 tablespoons of butter.
Transfer to a sauté pan. For the sauce, combine 6 tablespoons of grated horseradish, 1 glass of sour cream, 1 tablespoon of butter and 1 glass of strong broth, season with salt and pour over the fish.
Put into the oven for about half an hour and serve in the same pan.
Historical editorial note: The historic cooking time is approximate and should not replace modern checks for thoroughly cooked fish.
Original source: Read Russian recipe No. 2820. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.