The 1901 Cookbook Archive
No. 4077 — Pickled Eels, Another Method
English historical translation of Molokhovets recipe No. 4077 from the 1901 Russian cookbook, retaining original methods and measures.
Gut and skin an eel, cut into pieces and coat with crushed dried breadcrumbs.
Fry as for serving in olive oil, cool completely and pack in a jar.
Boil vinegar with bay leaves, allspice, black pepper and salt; cool and pour over the fish.
For ten pounds eel, the author adds one pod Turkish pepper on top.
Tie with animal bladder and keep in a cold place.
Historical editorial note: This historical method does not specify safe final acidity or refrigerated shelf life.
Original source: Read Russian recipe No. 4077. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.