The 1901 Cookbook Archive
No. 356 — Deep-Fried Pies with Fish, Rice and Viziga
English editorial translation of Molokhovets recipe No. 356 from the 1901 Russian cookbook, with historical measures, method and source.
Cook ½ Russian pound of rice, stir in one spoonful of butter and two or three finely chopped hard-boiled eggs.
Use the mixture to fill small pies made from dough No. 321, placing a thin slice of whitefish, pike or perch, which has been brought to the boil once and deboned, in each.
Viziga, dried sturgeon spinal cord, may also be added to these pies.
To provide
For filling: 1 glass of rice, or ½ glass of rice with 1/16 Russian pound of viziga ⅛ Russian pound of butter and a little pepper 2–3 eggs and ½ Russian pound of whitefish, pike or perch | Pastry No. 321 1–2 Russian pounds of deep-frying fat No. 297 |
Historical editorial note: Viziga and the original fish handling instructions are historical references; current food-safety guidance applies.
Original source: Read Russian recipe No. 356. Historical quantities and terminology from the 1901 book are retained; see the measurements guide. Period food handling and storage directions do not supersede modern safety standards.