The 1901 Cookbook Archive
No. 4050 — Dried Pike
English historical translation of Molokhovets recipe No. 4050 from the 1901 Russian cookbook, retaining original methods and measures.
Clean freshly caught pike, split them lengthwise, gut and remove the backbone.
Pack into a wooden tub, salting each layer, and hold for three days in a cold place.
Remove and spread open with thin wooden sticks. Tie fish in pairs and hang in sunshine and fresh air, protecting them from rain and moisture.
When fully dried, hang near the ceiling in a cool dry place. If they become damp in winter, the author dries them again in a lightly heated room for about two weeks.
The source praises this fish as a lenten food, pounded and torn into pieces, dressed with vegetable oil and eaten without further cooking.
Historical editorial note: Unmeasured sun drying and eating dried raw freshwater fish can cause parasites and bacterial illness. This historical method is not safe modern fish preservation.
Original source: Read Russian recipe No. 4050. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.