The 1901 Cookbook Archive
No. 2230 — Salted Saffron-Milk-Cap Mushroom Soup
English historical translation of Molokhovets recipe No. 2230 from the 1901 Russian cookbook, retaining original methods and measures.
Soak a pound salted saffron milk cap mushrooms overnight in cold water, then chop.
Stew in a spoonful butter with two grated onions and a bouquet of parsley, celery and leek.
Thicken with half a glass flour. Before serving add a spoonful gooseberry or lemon juice, a little sugar and two peeled sliced cucumbers.
Bring briefly to a boil with the stewed mushrooms, add dill and serve.
To provide
1 pound salted saffron milk cap mushrooms 1 spoonful butter and ½ glass flour 2 onions and an herb bouquet | 1 spoonful lemon or gooseberry juice Sugar 2 cucumbers and fresh dill |
Original source: Read Russian recipe No. 2230. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.