The 1901 Cookbook Archive
No. 373 — Mushroom Filling Baked in Shells
English historical translation of Molokhovets recipe No. 373 from the 1901 Russian cookbook, retaining original methods and measures.
Rinse dried mushrooms and soak them overnight in milk, then cook with soup roots and chop finely.
Fry with half an onion in one spoonful of butter. Add ½ glass of sour cream, salt and pepper, and bring to the boil.
Beat in two egg yolks, two spoonfuls of breadcrumbs and a little broth. Mix, fill the shells, sprinkle with breadcrumbs and bake for a quarter of an hour.
To provide
¼ Russian pound of mushrooms 1 onion, 1 carrot, ½ parsley root and ½ leek ⅛ Russian pound of butter and ½ glass of sour cream | 2 yolks, salt, 6–7 allspice berries and 2–3 black peppercorns 3–4 rusks |
Historical editorial note: Overnight milk soaking is a historical technique; keep perishable ingredients under current refrigeration guidance.
Original source: Read Russian recipe No. 373. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.