The 1901 Cookbook Archive
No. 1393 — Sauerkraut and Dried Mushroom Pie
English historical translation of Molokhovets recipe No. 1393 from the 1901 Russian cookbook, retaining original methods and measures.
Squeeze two Russian pounds, about four glasses, of sauerkraut and scald with boiling water.
Drain and stew in hot butter, stirring, until tender without browning.
Add ⅛ Russian pound of dried mushrooms, previously boiled, finely chopped and fried with butter and onion.
Cool, spread on rolled pastry and season with pepper before sealing the pie.
Original source: Read Russian recipe No. 1393. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.