The 1901 Cookbook Archive

No. 2474 — Fried Saffron Milk Caps

English historical translation of Molokhovets recipe No. 2474 from the 1901 Russian cookbook, retaining original methods and measures.

Editorial illustration of recipe No. 2474, shared with the Russian edition — Editorial illustration from the Russian edition; not an original photograph from 1901 or an exact historical reconstruction.

Wash the mushrooms in cold water and bring them to the boil once. Salt them, allowing ½ teaspoon of salt per pound, and mix. Coat each mushroom in flour and lay it in a hot pan of oil already browned with shredded onion. Fry for about 6 minutes, turning the mushrooms as one would steaks. Do not pile them up in the pan; arrange them side by side. Transfer to a dish and serve immediately.

Quantities are for 6 people. For a separate breakfast dish, take 2 pounds of mushrooms; for a garnish, 1 pound.

To provide

1 pound saffron milk-cap mushrooms.

½ teaspoon salt.

¼ pound flour.

1 onion.

¼ pound oil.

Green dill.

Serve pepper separately.

Historical editorial note: Wild mushrooms must be correctly identified and properly prepared; the historical short cooking times are not modern safety instructions.

Original source: Read Russian recipe No. 2474. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.

To provide

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