The 1901 Cookbook Archive
No. 552 — Sauerkraut with Mushrooms and Sour Cream
English historical translation of Molokhovets recipe No. 552 from the 1901 Russian cookbook, retaining original methods and measures.
Boil the dried mushrooms. Pour their cooking liquid over four glasses of scalded sauerkraut and add the finely shredded mushrooms. Season with salt and cook.
Add one glass of sour cream, followed by flour previously fried in butter. Mix and boil under a lid until tender.
To provide
4 glasses, or 2 Russian pounds, of sauerkraut 5–6 dried mushrooms | 1 glass of sour cream and 1 spoonful of butter 1 spoonful of flour and salt |
Original source: Read Russian recipe No. 552. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.