The 1901 Cookbook Archive
No. 4067 — Making Ordinary Herring Taste like Dutch Herring
English historical translation of Molokhovets recipe No. 4067 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the herrings thoroughly, cover with cold water and leave in a cellar for twenty-four hours.
For thirty herrings take 6 glasses beer, 2 bottles vinegar, 5 onions, 1 lot allspice, 1 lot black pepper, ten bay leaves and ten cloves.
Boil the seasoned liquid three times, cool, then put the drained herrings into it.
Return to the cellar; the author says they may be eaten after one week.
Historical editorial note: This period marinating process gives no validated safe refrigeration temperature or acidity.
Original source: Read Russian recipe No. 4067. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.