The 1901 Cookbook Archive
No. 715 — Fresh Porcini and Red-Capped Mushrooms with Sour Cream
English historical translation of Molokhovets recipe No. 715 from the 1901 Russian cookbook, retaining original methods and measures.
Peel the stems of young mushrooms, rinse in cold water and slice, leaving small caps whole. Rinse again, coat lightly in flour, put into a deep sauté pan and cover.
As the mushrooms release liquid, drain it away. Add butter, onion fried separately in butter, a bunch of parsley, salt and pepper. Fry until tender.
Add a little broth and sour cream and boil until thickened. Transfer to a deep dish, sprinkle with greens and serve.
Historical editorial note: The original ingredient list, incorporated into running text, specifies 1½ Russian pounds of mushrooms, one onion, a spoonful each of butter and flour, one glass of sour cream, two or three glasses of broth, salt and pepper. Use only reliably identified edible mushrooms.
Original source: Read Russian recipe No. 715. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.