The 1901 Cookbook Archive
No. 3923 — Salted Saffron Milk Cap Mushrooms
English historical translation of Molokhovets recipe No. 3923 from the 1901 Russian cookbook, retaining original methods and measures.
Do not wash newly gathered saffron milk caps; wipe them clean and pack in a small tub with caps up, as they grow.
Scatter salt over each layer, cover with a wooden disk and weight with a stone. Add more fresh mushrooms as the first batch settles.
Another variation adds chopped onion and pepper between the layers for flavour, although the mushrooms then lose their red colour and become dark.
The author gives 1½ glasses salt per vedro mushrooms.
Historical editorial note: Uncontrolled salted-mushroom storage can cause serious poisoning; this historical method is not validated for safe fermentation or preservation.
Original source: Read Russian recipe No. 3923. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.