The 1901 Cookbook Archive
No. 3925 — Pickled Saffron Milk Cap Mushrooms, Another Method
English historical translation of Molokhovets recipe No. 3925 from the 1901 Russian cookbook, retaining original methods and measures.
Boil a brine of 1½ glasses salt, ½ drachm saltpetre and 10 grains alum in 2½ pounds (5 glasses) water, removing scum.
Add wiped dry saffron milk caps, bring to the boil once and drain in a sieve.
Once dry, put in a jar and cover with hot vinegar boiled with dried tarragon, cloves, cinnamon, black pepper and allspice.
Historical editorial note: This historic mushroom processing with chemical additives and vinegar is not safe contemporary canning guidance.
Original source: Read Russian recipe No. 3925. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.