The 1901 Cookbook Archive
No. 3942 — Salted Champignons
English historical translation of Molokhovets recipe No. 3942 from the 1901 Russian cookbook, retaining original methods and measures.
Peel champignons; cut large ones into pieces. Pack in a jar, sprinkling every layer with salt, finely chopped white onion and pepper.
Fill the jar, cover with a wooden disk, tie with animal bladder and keep cold.
If an excess of juice forms, the author uses some in sauces but keeps the remaining brine two finger-widths above the mushrooms.
The source sometimes adds Provençal oil above the disk. Use 2 glasses salt per vedro champignons.
Soak before cooking as described for porcini in recipe No. 3941.
Historical editorial note: The historic salted-and-oil-covered storage lacks validated acidity or safe temperature controls.
Original source: Read Russian recipe No. 3942. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.