The 1901 Cookbook Archive
No. 3930 — Pickled Saffron Milk Caps in Bottles, Third Method
English historical translation of Molokhovets recipe No. 3930 from the 1901 Russian cookbook, retaining original methods and measures.
Put the smallest mushrooms into bottles and medium ones into jars, sprinkling with dill and salt: about two tablespoons salt per bottle.
As mushrooms settle during the first days, add fresh ones and one additional tablespoon salt per bottle.
Cork and seal bottles with resin; cover mushrooms in jars with cabbage leaves, rinsing the leaves from time to time, and tie the jar with animal bladder.
Historical editorial note: The historical salted-mushroom technique lacks validated temperature and acidity controls.
Original source: Read Russian recipe No. 3930. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.