The 1901 Cookbook Archive
No. 3934 — Keeping Fresh Mushrooms under Butter
English historical translation of Molokhovets recipe No. 3934 from the 1901 Russian cookbook, retaining original methods and measures.
Clean young sound porcini, trim the stems and wipe thoroughly dry.
Fry in enough butter to cover them, only half-cooking the mushrooms. Remove onto a dish and fry successive batches in the same butter.
When cool, arrange in small glass or earthenware jars, caps up, pouring barely warm melted butter between each layer and up to the rim.
After several hours tie the jars with animal bladder and keep cold.
When serving, the author finishes frying in the same butter and adds fresh sour cream, black pepper and herbs.
Historical editorial note: Partly cooked mushrooms sealed under fat pose severe botulism risks. This historical method is not safe modern preservation; reheating does not guarantee safety.
Original source: Read Russian recipe No. 3934. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.