The 1901 Cookbook Archive
No. 3948 — Champignon Powder
English historical translation of Molokhovets recipe No. 3948 from the 1901 Russian cookbook, retaining original methods and measures.
Dry champignons in the same manner as porcini in recipe No. 3932.
Cut the champignons more finely and remove the lower, gill-bearing side of their caps so the powder will not be bitter.
Original source: Read Russian recipe No. 3948. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.