The 1901 Cookbook Archive
No. 4082 — Pickled Salmon
English historical translation of Molokhovets recipe No. 4082 from the 1901 Russian cookbook, retaining original methods and measures.
Scald salmon with boiling water, remove the skin, clean and salt.
Cook in water with vinegar and aromatic roots.
When the fish is done, cover with cooled vinegar that was boiled with allspice, bay leaf, salt and other seasonings as in recipe No. 3575.
Historical editorial note: The old vinegar method does not define a validated safe fish-storage process.
Original source: Read Russian recipe No. 4082. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.