The 1901 Cookbook Archive
No. 4088 — Pickling Lampreys
English historical translation of Molokhovets recipe No. 4088 from the 1901 Russian cookbook, retaining original methods and measures.
Wash freshly caught lampreys and wipe thoroughly dry.
Coat on all sides with Provençal (olive) oil and fry lightly.
Pack in a wooden tub with bay leaves between each layer and cover with cooled vinegar previously boiled with allspice and cloves.
Historical editorial note: Lampreys and their mucus require appropriate cleaning and thorough cooking; this old vinegar process is not validated for safe long-term fish storage.
Original source: Read Russian recipe No. 4088. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.