The 1901 Cookbook Archive
No. 481 — Two Cold Sour-Cream Sauces for Fish
English historical translation of Molokhovets recipe No. 481 from the 1901 Russian cookbook, retaining original methods and measures.
First method: rub together one teaspoon of prepared mustard, one teaspoon of salt and two tablespoons of olive oil as thoroughly as possible. Add two cups of sour cream a little at a time.
Second method: stir together one teaspoon of prepared Sarepta mustard, one or two spoonfuls of vinegar, ½ teaspoon of salt and two glasses of very fresh homemade sour cream. Pour over boiled zander, whitefish or other fish.
Original source: Read Russian recipe No. 481. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.