The 1901 Cookbook Archive
No. 1694 — Pelmeni with Porcini Mushrooms
English historical translation of Molokhovets recipe No. 1694 from the 1901 Russian cookbook, retaining original methods and measures.
Wash dried porcini mushrooms in hot water, boil until soft and chop finely.
Fry minced onion and mushrooms in a spoonful butter, season with salt and crushed allspice and cool.
Mix in one or two chopped hard-boiled eggs, fill pelmeni and cook as in No. 1691.
Serve with two or three spoonfuls hot melted butter.
To provide
⅓ pound dried mushrooms 1–3 onions and 1 spoonful butter Salt and allspice | 1–2 eggs and 2–3 spoonfuls butter For dough: 3 glasses flour, about 1 pound, and 2 eggs |
Original source: Read Russian recipe No. 1694. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.