The 1901 Cookbook Archive
No. 719 — Stewed Chanterelles, Honey Mushrooms and Russulas
English historical translation of Molokhovets recipe No. 719 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and wash the mushrooms, bring to the boil in salted water and drain.
Transfer to melted butter in a saucepan, cover and stew gently until all the released liquid evaporates.
Add chopped fresh herbs, stir, transfer to a deep dish and serve.
To provide
1½ Russian pounds of mushrooms ⅛–¼ Russian pound of butter | Fresh herbs |
Historical editorial note: The historical preparation does not establish modern mushroom identification or cooking requirements.
Original source: Read Russian recipe No. 719. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.