The 1901 Cookbook Archive
No. 4070 — Refreshing Herring
English historical translation of Molokhovets recipe No. 4070 from the 1901 Russian cookbook, retaining original methods and measures.
Soak herring in water for twelve to fifteen hours, then in warm milk for twenty-four hours.
Historical editorial note: Soaking fish in warm milk for twenty-four hours can cause dangerous microbial growth. This period advice must not be used to restore spoiled fish.
Original source: Read Russian recipe No. 4070. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.