The 1901 Cookbook Archive
No. 753 — Fried Herrings
English historical translation of Molokhovets recipe No. 753 from the 1901 Russian cookbook, retaining original methods and measures.
Clean two or three good Scottish herrings, cut off the heads, split lengthwise and remove the bones.
Mix one or two eggs with one or two spoonfuls of cream and a little flour. Coat the herring pieces in this mixture and fry in butter.
Alternatively coat first in egg and then breadcrumbs before frying. Serve with potato purée.
Original source: Read Russian recipe No. 753. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.