The 1901 Cookbook Archive
No. 726 — Stuffed Champignons for Meat or Fasting Days
English historical translation of Molokhovets recipe No. 726 from the 1901 Russian cookbook, retaining original methods and measures.
Choose large champignons, clean as in the general note, wash and dry. Remove the flesh from their centers and salt the mushroom caps.
Arrange in a wide saucepan greased with olive oil for fasting days or butter for other days. Finely chop the removed mushroom flesh and use it to stuff the caps.
Sprinkle with grated white bread toasted until reddish and put into a hot oven. When half cooked, sprinkle with more breadcrumbs, moisten with oil or butter and continue baking until done.
To provide
1½ Russian pounds of champignons ¼ Russian pound of butter | Or ¼ glass of Provençal olive oil Grated white bread |
Historical editorial note: The two columns of the original supplies list represent alternative fats, not additional ingredients.
Original source: Read Russian recipe No. 726. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.