The 1901 Cookbook Archive
No. 3949 — Pickled Champignons
English historical translation of Molokhovets recipe No. 3949 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and wipe champignons, boil in salted water and drain through a sieve.
When cool, arrange in jars with cloves, black pepper, allspice, bay leaves and salt.
Cover with strong vinegar that has been boiled and cooled, then pour Provençal (olive) oil over the surface.
Tie with animal bladder and keep somewhere cold.
Historical editorial note: Mushrooms under an oil layer without validated acidity and processing present serious botulism risks.
Original source: Read Russian recipe No. 3949. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.