The 1901 Cookbook Archive
No. 466 — Fish Sauce with Almond Milk
English historical translation of Molokhovets recipe No. 466 from the 1901 Russian cookbook, retaining original methods and measures.
Put four or five egg yolks in a saucepan with ⅓–½ Russian pound of butter, two tablespoons of vinegar, ½ glass of thin almond milk and two teaspoons of fine sugar.
Set on the stove and stir continually until steam rises, taking care not to let the sauce boil.
Historical editorial note: The old recipe heats egg yolks without specifying a safe final temperature; it is preserved as historical text.
Original source: Read Russian recipe No. 466. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.