The 1901 Cookbook Archive
No. 3931 — Salted Saffron Milk Caps, Boletes or Slippery Jacks
English historical translation of Molokhovets recipe No. 3931 from the 1901 Russian cookbook, retaining original methods and measures.
Scald cleaned saffron milk caps, porcini or slippery jack mushrooms with boiling water, leaving them in it for about a minute and a half.
Drain in a sieve and let dry, then lay in rows with caps up.
Season every layer with salt, a little black pepper, allspice, bay leaves and onion.
Cover the filled pail with clean cloth, a wooden disk and stone. Wash the cloth and disk several times during winter.
Historical editorial note: Wild mushrooms need expert species identification. Historic salting is not validated for safe preservation.
Original source: Read Russian recipe No. 3931. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.