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saffron milk Cap mushroom


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Saffron milk cap mushroom. Add some salt, then cook it in water with onion, add some butter, black pepper, and some tree oil and vinegar, prepare it like you prepare salads. We, Hungarians don't really make this, but other nations do.

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