The 1901 Cookbook Archive
No. 4084 — Homemade Pike Caviar
English historical translation of Molokhovets recipe No. 4084 from the 1901 Russian cookbook, retaining original methods and measures.
Remove membranes from pike roe and scald with boiling water, draining immediately in a colander.
Salt thoroughly and leave in a warm place near, but not directly in front of, the stove until the salt dissolves.
Pack in small jars, cover with olive oil and tie with animal bladder.
The recipe gives 1½ lots salt for three glasses roe and suggests adding more for longer keeping.
The source also recommends mixing one-tenth borax into the salt to prevent spoilage.
Historical editorial note: Borax is toxic and must not be added to food. Warm-held fish roe under oil, with unspecified salt and no validated processing, poses serious foodborne-illness risks.
Original source: Read Russian recipe No. 4084. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.