The 1901 Cookbook Archive
No. 3939 — Porcini Mushroom Powder
English historical translation of Molokhovets recipe No. 3939 from the 1901 Russian cookbook, retaining original methods and measures.
Wash and clean porcini, remove the outer skin, cut into small pieces and spread on an iron tray covered with straw.
Dry in the residual heat of the oven after bread baking, repeating as necessary.
When completely dry, pound into powder, sift finely and put in a tightly corked bottle.
Use to flavour broth and sauces; after boiling the broth, always strain it.
Historical editorial note: The period method gives no measured moisture level for safe powdered mushroom storage.
Original source: Read Russian recipe No. 3939. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.