The 1901 Cookbook Archive
No. 4060 — Salting Salmon
English historical translation of Molokhovets recipe No. 4060 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and wipe fresh salmon with a napkin, salting immediately. The old formula adds ¾ lot saltpetre for every 1½ glasses salt.
After three or four days cut off the head and remove the backbone.
Divide the salmon lengthwise into four pieces and hang by the tails outdoors in the shade until dry.
The source claims this salmon is suitable for breakfast, fasting soups and pies over two or three months.
It may also be smoked as in recipe No. 4097.
Historical editorial note: Unmeasured salting, saltpetre and air-drying do not validate safe raw or lightly cured salmon preservation; parasites and bacteria remain concerns.
Original source: Read Russian recipe No. 4060. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.