The 1901 Cookbook Archive
No. 4075 — Pickling Fish in General
English historical translation of Molokhovets recipe No. 4075 from the 1901 Russian cookbook, retaining original methods and measures.
Salt cleaned fish for twenty-four hours, or large fish for three days, and sprinkle with black pepper.
Coat in flour and fry on both sides in butter or vegetable oil.
Cool, arrange in glass jars with bay leaves between layers and cover with cooled vinegar previously boiled with pepper.
Tie the jar with animal bladder.
Historical editorial note: Fried fish stored in vinegar without controlled acidity and refrigeration is not a validated safe preservation technique.
Original source: Read Russian recipe No. 4075. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.