The 1901 Cookbook Archive
No. 3943 — Champignon Soy (Mushroom Seasoning)
English historical translation of Molokhovets recipe No. 3943 from the 1901 Russian cookbook, retaining original methods and measures.
Salt 20 large champignons and leave for 24 hours.
Mash them with a spoon, strain the released liquid, bring to a boil and skim off the foam.
Bottle the resulting seasoning; the author expects 1½–2 bottles from 20 mushrooms.
Historical editorial note: The period salty mushroom extract is not a validated shelf-stable bottled condiment.
Original source: Read Russian recipe No. 3943. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.