Pickled Mushrooms

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
for pickling mushrooms
for preserving mushrooms without pickling
Instructions (11)
  1. Wash your mushrooms clean with a piece of flannel dipped in salt and water.
  2. Put them into a saucepan, and throw a little salt over them.
  3. Let them boil up three times in their own liquor, then throw them into a sieve to drain, and spread them on a clean cloth.
  4. Let them lie till they are cold, then put them into wide-mouthed bottles, with a good deal of whole mace, a little nutmeg sliced, and a few cloves.
  5. Boil some sugar-vinegar with a good deal of whole pepper, some races of ginger, and two or three bay-leaves.
  6. Let it boil a few minutes, then strain it, and when it is cold, put it on, and fill the bottles with mutton fat dried.
  7. Cork them well, first tie a bladder, then a leather over them, and keep them down close in as cool a place as you can.
Mushrooms prepared without pickling
  1. Take a quantity of large mushrooms, peel them, and scrape out the insides.
  2. Then put them into the saucepan, throw a little salt over them, and let them boil in their own liquor.
  3. Then throw them into a sieve to drain, lay them on tin plates, and let them in a cool oven.
  4. Repeat this often, till they are perfectly dry, then put them into a clean stone jar, tie them down tight, and keep them in a dry place.
Original Text
Pickled Mushrooms. ARE likewise very useful for captains of ships to take with them to sea; and must be prepared for that purpose in the following manner: Wash your mushrooms clean with a piece of flannel dipped in salt and water, put them into a saucepan, and throw a little salt over them. Let them boil up three times in their own liquor, then throw them into a sieve to drain, and spread them on a clean cloth. Let them lie till they are cold, then put them into wide-mouthed bottles, with a good deal of whole mace, a little nutmeg sliced, and a few cloves. Boil some sugar-vinegar with a good deal of whole pepper, some races of ginger, and two or three bay-leaves. Let it boil a few minutes, then strain it, and when it is cold, put it on, and fill the bottles with mutton fat dried. Cork them well, first tie a bladder, then a leather over them, and keep them down close in as cool a place as you can. Mushrooms may likewise be prepared for sea use without pickling them, in the following manner: Take a quantity of large mushrooms, peel them, and scrape out the insides. Then put them into the saucepan, throw a little salt over them, and let them boil in their own liquor. Then throw them into a sieve to drain, lay them on tin plates, and let them in a cool oven. Repeat this often, till they are perfectly dry, then put them into a clean stone jar, tie them down tight, and keep them in a dry place. They will keep a great while, and eat and look as well truffles.
Notes
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