The 1901 Cookbook Archive
No. 3924 — Pickled Saffron Milk Cap Mushrooms
English historical translation of Molokhovets recipe No. 3924 from the 1901 Russian cookbook, retaining original methods and measures.
The source combines 1½ glasses salt, ⅛ lot (½ drachm) saltpetre and 10 grains alum in 2½ pounds vinegar.
Boil in a well-tinned pan, add wiped dry young mushrooms and bring to a boil once.
Transfer to a deep faience bowl and cool, then pack mushrooms into jars with caps facing up and cover with their cooking vinegar.
After two weeks the author discards the first vinegar and replaces it with fresh vinegar boiled with cinnamon, cloves, black pepper and allspice.
Historical editorial note: Wild mushrooms require expert identification. This historic use of alum, saltpetre and changing vinegar is not validated safe preservation.
Original source: Read Russian recipe No. 3924. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.