Mushrooms

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Time
Cook: 5 min Total: 5 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (14)
Mushrooms
Brining
Cooking
Preservation
Alternative Vinegar Preparation
Instructions (8)
  1. Take the smallest mushrooms you can get, put them into spring-water, and rub them with a piece of new flannel dipped in salt.
  2. Throw them into cold water as you do them, which will make them keep their colour.
  3. Then put them into a saucepan, and throw a handful of salt over them.
  4. Cover them close, and set them over the fire four or five minutes, or till you find they are thoroughly hot, and the liquor is drawn out from them.
  5. Then lay them between two clean cloths till they are cold, put them into glass bottles, and fill them up with distilled vinegar.
  6. Put a blade or two of mace and a tea-spoonful of sweet oil into every bottle.
  7. Cork them up close, and set them in a cool place.
  8. If you have not any distilled vinegar, you may use white wine vinegar, or ale either will do; but it must be boiled with a little mace, salt, and a few slices of ginger; and it must stand till it is cold before you pour it on your mushrooms.
Original Text
Mushrooms. TAKE the smallest mushrooms you can get, put them into spring-water, and rub them with a piece of new flan- nel dipped in salt. Throw them into cold water as you do them, which will make them keep their colour. Then put them into a saucepan, and throw a handful of salt over them. Cover them close, and set them over the fire four or five minutes, or till you find they are tho- oughly hot, and the liquor is drawn out from them. Then lay them between two clean cloths till they are cold, put them into glass bottles, and fill them up with distilled vinegar. Put a blade or two of mace and a tea-spoonful of sweet oil into every bottle. Cork them up close, and set them in a cool place. If you have not any distilled vinegar, you may use white wine vinegar, or ale either will do; but it must be boiled with a little mace, salt, and a few slices of ginger; and it must stand till it is cold be- fore you pour it on your mushrooms.
Notes
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