The 1901 Cookbook Archive
No. 2456 — Potatoes Stuffed with Mushrooms
English historical translation of Molokhovets recipe No. 2456 from the 1901 Russian cookbook, retaining original methods and measures.
Finely chop ⅛–¼ pound of cleaned and boiled fresh or dried porcini mushrooms. Fry 2 finely chopped leeks in 2–3 tablespoons of oil, combine with the mushrooms, add ¼ of a French bread roll grated and 2–3 tablespoons of mushroom stock, and mix. Take large raw potatoes, peel and wash them, carefully cut out their centres and fill with the mushroom mixture. Replace the cut-off potato tops, arrange in a saucepan, pour over mushroom stock and cook until tender.
Original source: Read Russian recipe No. 2456. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.