To pickle Mushrooms

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Time: Cook: 10 min Total: 10 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

For the pickle

double distilled white wine vinegar to cover the mushrooms ↝ Vinegar, distilled [Spices and Herbs]
whole white pepper ↝ Spices, pepper, white [Spices and Herbs]
ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
peeled eschallots
a small quantity of garlick if approved

For the mushrooms

fresh forced button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
To a quart of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a table spoonful of salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (9)

Boil the pickle ingredients (vinegar, pepper, ginger, mace, eschallots, and garlic) together for ten minutes.
Let the pickle stand until cold.
Peel fresh forced button mushrooms, wash them clean, and strain.
Put the prepared mushrooms into a stewpan.
Add lemon juice and salt to the mushrooms.
Cover the pan closely and set it over a fire.
When sufficient liquor has been drawn from the mushrooms, put the whole into glasses.
Cover the mushrooms in the glasses with the cold pickle.
Tie bladder and white leather over the glasses.

Original Text

To pickle Mushrooms.

Take a sufficient quantity of double distilled white wine vinegar to cover the mushrooms; add to it whole white pepper, ginger, mace, peeled eschallots, and a small quantity of garlick if approved; boil all together ten minutes and let it stand till cold. Then peel fresh forced[247] button mushrooms into water, wash them clean, strain, and put them into a stewpan. To a quart of mushrooms add the juice of a lemon and a table spoonful of salt. Cover the pan close, set it over a fire, and when the liquor is sufficiently drawn from the mushrooms put the whole into glasses and cover them with the pickle. Tie bladder and white leather over the glasses.

The general rule has been deviated from of making the pickle for onions and mushrooms with double distilled white wine vinegar, as in this instance it is requisite to preserve them white. It is likewise recommended that they be put into small jars or glasses for use; for this reason, that, if exposed to the air but for a short space of time, they will discolour.

Notes

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