The 1901 Cookbook Archive
No. 3926 — Pickled Saffron Milk Cap Mushrooms, Third Method
English historical translation of Molokhovets recipe No. 3926 from the 1901 Russian cookbook, retaining original methods and measures.
Wipe and clean saffron milk cap mushrooms, pack in a jar with caps up.
Pour over hot vinegar boiled with cinnamon, cloves, bay leaf, black pepper, allspice, optionally Turkish pepper, and dried tarragon.
Historical editorial note: The original specifies no verified acidity or processing time for safe mushroom preservation.
Original source: Read Russian recipe No. 3926. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.