The 1901 Cookbook Archive
No. 4057 — Sturgeon Glue
English historical translation of Molokhovets recipe No. 4057 from the 1901 Russian cookbook, retaining original methods and measures.
After removing the notochord, use the remaining bony parts together with the head and tail, and boil them.
When a spoonful of the liquid sets on cooling, pour it in the thinnest possible layers onto plates and dishes and leave to dry.
Once partly dry, cut into long strips and allow to finish drying.
Wrap in paper and store dry. The remaining sturgeon flesh is salted or used fresh.
Historical editorial note: This historical glue-making description is not a food-preservation or sterilisation procedure.
Original source: Read Russian recipe No. 4057. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.