The 1901 Cookbook Archive
No. 3938 — Pickled Porcini Mushrooms, Third Method
English historical translation of Molokhovets recipe No. 3938 from the 1901 Russian cookbook, retaining original methods and measures.
Boil vinegar with a little salt and add cleaned young porcini. Once well boiled, immediately transfer mushrooms and vinegar into a stoneware or earthenware bowl.
Let stand for a full day, then rinse the mushrooms in the same vinegar and drain.
Pack in jars with caps up and cover with fresh strong vinegar, boiled with bay leaves, allspice and a little salt, then cooled.
Cover the surface with Provençal (olive) oil or melted Russian clarified butter, tie with animal bladder and store in a cold dry place.
Historical editorial note: The historic oil topping and unvalidated vinegar method can promote dangerous microbial growth, including botulism. It is not safe home preservation.
Original source: Read Russian recipe No. 3938. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.