The 1901 Cookbook Archive
No. 4083 — Monastery-Style Pickled Pike
English historical translation of Molokhovets recipe No. 4083 from the 1901 Russian cookbook, retaining original methods and measures.
Cut pike into portions and fry in hempseed oil, not olive oil or butter, then dry slightly in the oven.
Pour cooled vinegar boiled with bay leaf, salt and allspice into a wooden bowl previously rubbed with two or three heads garlic, then cover the fish with it.
The author says the flavour is good and it keeps a long time.
For 3 pounds pike, the listed ingredients include ½ glass hemp oil, vinegar, salt, bay leaf, allspice and two or three heads garlic.
Ingredients:
3 pounds pike; ½ glass hempseed oil. Vinegar and salt. | Bay leaf and allspice. 2–3 heads garlic. |
Historical editorial note: The historical long-storage claim for cooked fish under vinegar is not validated. The English text retains the culinary distinction between oils.
Original source: Read Russian recipe No. 4083. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.