The 1901 Cookbook Archive
No. 4079 — Fried Pickled Eel
English historical translation of Molokhovets recipe No. 4079 from the 1901 Russian cookbook, retaining original methods and measures.
Clean, wipe, split and portion the eel. Salt on all sides and leave about half an hour.
Roll in breadcrumbs and fry in vegetable oil or butter.
Cool completely, fill a jar and cover with cold vinegar previously boiled with bay leaf, allspice, cinnamon, cloves and mace.
Historical editorial note: The historical oil-and-vinegar fish method lacks validated storage safeguards.
Original source: Read Russian recipe No. 4079. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.