MUSHROOMS IN BRINE

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 10 min Total: 10 min
Yield: 1.0 quart
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

Brine

water, 1/2 gallon ↝ Water, tap [Tap water]
common white salt, 1/2 lb.
white peppercorns, a small dessertspoonful
mace, 2 blades ↝ Spices, mace, ground [Spices and Herbs]
ginger, 1 race ↝ Ginger root, raw [Vegetables and Vegetable Products]

Main

small mushroom-buttons ↝ Mushrooms, white button [Vegetables and Vegetable Products]
good salad-oil ↝ Oil, olive, salad or cooking [Fats and Oils]

Instructions (8)

Prepare the mushrooms exactly as for the preceding pickle, and measure them after the stems are taken off.
For each quart of mushrooms, boil together for five minutes two quarts of water, with half a pound of common white salt, a small dessertspoonful of white peppercorns, a couple of blades of mace, and a race of ginger.
Take off the scum thoroughly.
Throw in the mushrooms and boil them gently for about five minutes.
Put them into well-warmed, wide-necked bottles, and let them become perfectly cold.
Pour a little good salad-oil on the top.
Cork them with new corks, and tie bladder over, or cover them with two separate bladders.
When wanted for use, soak the mushrooms in warm water until the brine is sufficiently extracted.

Original Text

MUSHROOMS IN BRINE.

For Winter Use. (Very Good.)

We have had small mushroom-buttons excellently preserved through the winter prepared as follows, and we therefore give the exact proportions which we had used for them, though the same quantity of brine would possibly allow of rather more mushrooms in it. Prepare them exactly as for the preceding pickle, and measure them after the stems are taken off. For each quart, boil together for five minutes two quarts of water, with half a pound of common white salt, a small dessertspoonful of white peppercorns, a couple of blades of mace, and a race of ginger; take off the scum thoroughly, and throw in the mushrooms; boil them gently for about five minutes, then put them into well-warmed, wide-necked bottles, and let them become perfectly cold; pour a little good salad-oil on the top, cork them with new corks, and tie bladder over, or cover them with two separate bladders. When wanted for use, soak the mushrooms in warm water until the brine is sufficiently extracted.

Mushrooms, 1 quart; water, 1/2 gallon; salt, 1/2 lb.; peppercorns, 1 small dessertspoonful; mace, 2 blades; ginger, 1 race: 5 minutes. Mushrooms, in brine: 5 minutes.

Notes

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