The 1901 Cookbook Archive
No. 153 — Saffron Milk Cap Mushroom Soup
Complete English translation of Molokhovets recipe No. 153 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Wash 1 Russian pound of saffron milk cap mushrooms in several changes of cold water. Boil them with a small quantity of peeled salted cucumbers, potatoes, a chopped onion, soup roots and dill.
When everything is cooked, thicken the soup with flour fried in butter, bring to the boil and season with pepper.
Original source: Read the Russian recipe No. 153. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.