The 1901 Cookbook Archive
No. 342 — Small Pies with Fresh Mushrooms
English editorial translation of Molokhovets recipe No. 342 from the 1901 Russian cookbook, with historical measures, method and source.
Take one Russian pound of caps from young porcini, cutting each into two or four pieces. Place in a small saucepan with salt, a little pepper, green onion and dill, and set over the heat.
Once the mushrooms have released their juice and shrunk, add a spoonful of good Finnish-style butter and about two spoonfuls of very fresh sour cream.
Boil thoroughly but not excessively, so that the mushrooms are no longer raw. Remove from the heat, cool on ice and use as a filling for little pies.
To provide
- Fresh mushrooms, approximately 1 Russian pound of caps in the method
- Salt, pepper, green onion and dill
- ⅛ Russian pound of butter, as listed
- 2 spoonfuls of sour cream
- Pastry as required and 1 egg for brushing
Historical editorial note: The original's chilling and handling directions do not supersede modern guidance on safely identified mushrooms and refrigerated fillings.
Original source: Read Russian recipe No. 342. Historical quantities and terminology from the 1901 book are retained; see the measurements guide. Period food handling and storage directions do not supersede modern safety standards.