The 1901 Cookbook Archive
No. 3944 — Champignon Essence
English historical translation of Molokhovets recipe No. 3944 from the 1901 Russian cookbook, retaining original methods and measures.
Clean sand from the stems of large champignons and wash thoroughly in cold water. Without peeling, chop finely.
Put in a saucepan with salt, a bouquet of herbs, allspice and bay leaf. Cover and heat until the mushrooms release juice and come to a boil.
Transfer to a stoneware pot, seal with rye dough and set in a hot oven for six hours.
Leave the pot unopened until the next day, then transfer the mushrooms to a flannel bag and press out all the liquid.
Keep the essence in tightly closed bottles somewhere cold, using it in sauces when fresh champignons are unavailable.
Historical editorial note: Extended warm holding and unvalidated bottle storage are unsafe as modern mushroom-preservation instructions.
Original source: Read Russian recipe No. 3944. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.