The 1901 Cookbook Archive
No. 4065 — Marinated Herring, Another Method
English historical translation of Molokhovets recipe No. 4065 from the 1901 Russian cookbook, retaining original methods and measures.
Soak, clean and gut herrings and wipe thoroughly dry.
Finely chop the soft roe (milt), work it into plenty of olive oil and thin with vinegar or lemon juice.
Pack fish in a jar with sliced onion and lemon slices stripped of seeds and white pith, then cover with the milt-flavoured oil.
Keep in a cold place. The author says it may be eaten from the next day.
Historical editorial note: Raw fish components mixed with oil require validated refrigeration and handling; historical cold storage is not a reliable safety guarantee.
Original source: Read Russian recipe No. 4065. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.