The 1901 Cookbook Archive
No. 2609 — Vinaigrette of Salted Milk Caps, Saffron Milk Caps and Porcini
English historical translation of Molokhovets recipe No. 2609 from the 1901 Russian cookbook, retaining original methods and measures.
Soak 12–18 porcini mushrooms overnight, then boil in salted water the following day. Cut in halves and arrange in the centre of a dish; surround them alternately with salted milk mushrooms and saffron milk caps.
For the dressing, mix 2–3 tablespoons of Provençal (olive) oil with a little salt and 2 tablespoons of sugar. Add 1 teaspoon of prepared mustard and a very little pepper. Dilute with vinegar mixed in equal parts with cold boiled water; add ¼ jar of chopped capers and 1 tablespoon of chopped green onion. Pour over the mushrooms.
Original source: Read Russian recipe No. 2609. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.