The 1901 Cookbook Archive
No. 729 — Saffron Milk Caps, Milk Caps and Boletes Baked with Sour Cream
English historical translation of Molokhovets recipe No. 729 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the mushrooms, wash them in cold water, bring to the boil in salted water and drain in a colander.
Spread out on a board, salt, coat in flour and put into melted butter in a frying pan. Fry on both sides.
Transfer to a sauté pan, pour over sour cream and scatter grated white bread on top. Put into a hot oven until the surface browns and the cream thickens. Serve.
To provide
1½–2 Russian pounds of mushrooms ½ glass of flour | ¼ Russian pound of butter 1–2 glasses of sour cream |
Historical editorial note: The vernacular mushroom names in the historical edition cannot guarantee the safety of a modern collection.
Original source: Read Russian recipe No. 729. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.