The 1901 Cookbook Archive
No. 639 — Potato and Herring Vinaigrette
English historical translation of Molokhovets recipe No. 639 from the 1901 Russian cookbook, retaining original methods and measures.
Boil ½ garnets of potatoes and cut into thin slices. Finely chop two cleaned and washed herrings and two onions.
Rub two to four hard-boiled egg yolks smooth with two spoonfuls of Provençal olive oil and two teaspoons of prepared mustard.
Add pepper, one spoonful of capers, one spoonful of tarragon vinegar and about two spoonfuls of grain vinegar. Mix the dressing with the finely chopped potatoes and serve.
Original source: Read Russian recipe No. 639. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.