The 1901 Cookbook Archive
No. 4073 — Pickled Smelt and Vendace
English historical translation of Molokhovets recipe No. 4073 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the fish, wipe dry, salt, roll in flour and fry in butter or vegetable oil.
Let cool, pack in a jar and cover with cooled vinegar previously boiled with roots and spices as in recipe No. 3575.
An editorial note in the Russian digital text explains that selyava is an old Russian term for vendace, still used in Belarusian, referring to Pokhlyobkin's Culinary Encyclopaedia.
Historical editorial note: The historical vinegar-packed fried fish has no validated safe storage period or processing specifications.
Original source: Read Russian recipe No. 4073. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.