The 1901 Cookbook Archive
No. 3927 — Dried Saffron Milk Cap Mushroom Powder
English historical translation of Molokhovets recipe No. 3927 from the 1901 Russian cookbook, retaining original methods and measures.
Arrange cleaned, wiped dry saffron milk caps on a straw-covered baking tray and dry in an oven after bread baking, repeating two or three times if necessary.
Pound the dried mushrooms to a powder and bottle, corking and keeping somewhere warm.
Use in soups and sauces, always straining the broth after boiling.
Historical editorial note: Wild mushroom identification and drying hygiene are essential; the period method gives no validated moisture or storage specifications.
Original source: Read Russian recipe No. 3927. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.