The 1901 Cookbook Archive
No. 3928 — Pickled Saffron Milk Caps in Bottles
English historical translation of Molokhovets recipe No. 3928 from the 1901 Russian cookbook, retaining original methods and measures.
Choose very small saffron milk cap mushrooms able to pass through the neck of a bottle.
Without washing, cook in vinegar and salt, adding one teaspoon sugar for each bottle of mushrooms.
Cool, pack in bottles and cover with the same vinegar.
Historical editorial note: The method lacks controlled acidity and sterile processing; it is not a validated safe way to preserve mushrooms.
Original source: Read Russian recipe No. 3928. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.