The 1901 Cookbook Archive
No. 3921 — Fried Saffron Milk Cap Mushrooms
English historical translation of Molokhovets recipe No. 3921 from the 1901 Russian cookbook, retaining original methods and measures.
Wipe young saffron milk cap mushrooms (ryzhiki) completely dry and fry in plenty of butter without overcooking or drying them out.
Cool, pack into jars in their natural upright position with caps facing up, and cover with the barely warm cooking fat to a depth three or four finger-widths above the mushrooms.
Tie the jars with animal bladder and keep somewhere dry and cold. In winter, fry the mushrooms lightly again before serving.
Historical editorial note: Mushrooms stored under oil can create serious botulism risks. This historic method is not safe modern preservation guidance; refrying does not make unsafe storage safe.
Original source: Read Russian recipe No. 3921. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.