The 1901 Cookbook Archive
No. 4086 — Pickled Small Smelt
English historical translation of Molokhovets recipe No. 4086 from the 1901 Russian cookbook, retaining original methods and measures.
Salt the small fish in the usual way and leave half an hour.
Fry individually in olive oil or butter, taking care that they do not stick together.
Cool completely, pack in a jar and cover with cold vinegar previously boiled with spices, omitting Turkish pepper.
Historical editorial note: Fried fish in seasoned vinegar is perishable unless modern validated processing or refrigeration is used.
Original source: Read Russian recipe No. 4086. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.