The 1901 Cookbook Archive
No. 4100 — Smoked Herring
English historical translation of Molokhovets recipe No. 4100 from the 1901 Russian cookbook, retaining original methods and measures.
Soak herring in water for twelve to fifteen hours and dry.
Wrap each fish in paper in such a way that smoke can still pass through.
Smoke in the customary manner.
Historical editorial note: Long soaking and unspecified smoking temperature require modern cold-chain and food-safety controls.
Original source: Read Russian recipe No. 4100. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.