The 1901 Cookbook Archive
No. 4076 — Pickling Eels
English historical translation of Molokhovets recipe No. 4076 from the 1901 Russian cookbook, retaining original methods and measures.
Pickle eels in the same way as fish generally in recipe No. 4075. The source also suggests keeping them in small oak barrels sealed with resin and buried in ice.
Alternatively skin the eels as described in Part I, salt for three days, cut into pieces, coat with flour and fry thoroughly in a pan with butter or oil, or bake in an oven.
Cool, pack into jars or small tubs, cover with spiced vinegar that has been boiled and cooled (recipe No. 3575), then top with Provençal (olive) oil.
Historical editorial note: Eels packed under oil and vinegar without validated acidity and storage conditions present serious food-safety risks.
Original source: Read Russian recipe No. 4076. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.