The 1901 Cookbook Archive
No. 3935 — Keeping Porcini in Sour Cream
English historical translation of Molokhovets recipe No. 3935 from the 1901 Russian cookbook, retaining original methods and measures.
Clean young firm porcini, put in a saucepan and cover with the freshest sour cream.
Stew until the sour cream separates and turns to butter, then let cool and place in a jar.
Before serving, fry lightly with a spoonful fresh sour cream and season with black pepper and herbs.
Historical editorial note: Unvalidated mushroom-and-dairy jar storage poses microbial hazards; this is historical documentation only.
Original source: Read Russian recipe No. 3935. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.