The 1901 Cookbook Archive
No. 3922 — Mushroom-Flavoured Butter
English historical translation of Molokhovets recipe No. 3922 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and wipe saffron milk cap mushrooms dry and dry them in an oven, repeating two or three times if necessary.
Pound to a powder and blend with very fresh salted butter, adding as much mushroom powder as the butter will absorb.
Pack in small jars, tie with animal bladder and keep on ice. Use to flavour sauces.
Historical editorial note: The historic drying and dairy-storage conditions do not establish a modern safe shelf life.
Original source: Read Russian recipe No. 3922. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.