Mushrooms Preserved Thus

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902

Source: The Queen Cookery Books. No.3. Pickles and Preservatives
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

To cook preserved mushrooms

vinegar and water ↝ Vinegar [Mustard and other condiments]
vinegar and water ↝ Water, tap [Tap water]
a thin layer of salt ↝ Salt, table, iodized [Spices and Herbs]
the mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
more salt ↝ Salt, table, iodized [Spices and Herbs]
as for the French beans in salt ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]

Instructions (3)

To cook mushrooms preserved thus, soak them for half-an-hour in vinegar and water.
Finish off in any way you choose.
Or, put a thin layer of salt at the bottom of an unglazed jar, and lay in the mushrooms, then more salt, and finish off as for the French beans in salt.

Original Text

To cook mushrooms preserved thus, soak them for half-an-hour in vinegar and water, and then finish off in any way you choose. Or, put a thin layer of salt at the bottom of an unglazed jar, and lay in the mushrooms, then more salt, and finish off as for the French beans in salt. Or:

Notes

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