Pickle Mushrooms

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

For pickling mushrooms

Buttons must be rubbed with a bit of flannel and salt ↝ Mushrooms, white button [Vegetables and Vegetable Products]
from the larger, take out the red inside ↝ Mushrooms, raw [Other vegetables and combinations]
Throw a little salt over ↝ Salt, table, iodized [Spices and Herbs]
some mace ↝ Spices, mace, ground [Spices and Herbs]
and pepper ↝ Spices, pepper, black [Spices and Herbs]
as much vinegar into the pan as will cover them ↝ Vinegar [Mustard and other condiments]

Instructions (8)

Rub buttons with a bit of flannel and salt.
From the larger mushrooms, take out the red inside (as when they are black they will not do, being too old).
Throw a little salt over the mushrooms.
Put them into a stewpan with some mace and pepper.
As the liquor comes out, shake them well and keep them over a gentle fire till all of it be dried into them again.
Put as much vinegar into the pan as will cover them.
Give the vinegar one warm.
Turn all into a glass or stone jar.

Original Text

An excellent way to Pickle Mushrooms, to preserve the flavour.

Buttons must be rubbed with a bit of flannel and salt; and from the larger, take out the red inside, for when they are black they will not do, being too old. Throw a little salt over, and put them into a stewpan, with some mace, and pepper. As the liquor comes out, shake them well, and keep them over a gentle fire till all of it be dried into them again; then put as much vinegar into the pan as will cover them; give it one warm, and turn all into a glass or stonejar. They will keep two years, and are delicious.

Notes

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