The 1901 Cookbook Archive
No. 4051 — Dried Roach
English historical translation of Molokhovets recipe No. 4051 from the 1901 Russian cookbook, retaining original methods and measures.
The author regards small fresh fish as less tasty and economical to use than dried fish.
Clean the fish and place on straw in a gently heated oven, drying in one or two cycles.
The source recommends these fish for servants' lenten soups, claiming the flavour rivals soup made from fresh fish.
Historical editorial note: The period drying method lacks validated moisture and temperature controls.
Original source: Read Russian recipe No. 4051. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.