The 1901 Cookbook Archive
No. 3946 — Salted Milk Caps and Woolly Milk Caps
English historical translation of Molokhovets recipe No. 3946 from the 1901 Russian cookbook, retaining original methods and measures.
Wash gruzdi and volnushki mushrooms and soak in cold water for two days, changing the water daily.
Pack in rows in an unresined wooden container, salting each layer. Chopped white onion may be added.
Serve with roast meat. The author gives 1½ glasses salt per vedro mushrooms.
Historical editorial note: Wild mushrooms require expert identification; some milk caps have irritant compounds. Historical soaking and salting are not validated modern safety processing.
Original source: Read Russian recipe No. 3946. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.