Champignons or Mushrooms

Ingredients

• 3 lbs. of champignons
• 2 qts. of water
• 1 qt. of water
• 2 tbsps. of salt
• 2 tbsps. of vinegar

Method

1. 1

   Wash the champignons in 2 qts. of water mixed with 2 tablespoonfuls of vinegar.

2. 2

   Cut off the stems and brush both the stems and caps of the champignons in the vinegar water until they are white.

3. 3

   Rinse them in 1 qt. of fresh water mixed with 1 tablespoonful of vinegar.

4. 4

   The quart of water mixed with 2 tablespoonfuls of salt is brought to boil.

5. 5

   As soon as you have prepared a handful of champignons, throw them into the boiling salt water and let them boil until the second handful is prepared.

6. 6

   Now take the boiled champignons out with a skimmer, put them into the jars and continue the boiling until the jars are 0.5 full, pour on the liquor to fill the jars completely.

7. 7

   Close up the jars or if you are using tin cans, solder them, and boil them in a boiler 0.5 to 1 hour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 171. The excerpt below is the record exactly as published.

CHAMPIGNONS OR MUSHROOMS. 3 lbs. of champignons 1 qt. of water 2 qts. of water 2 tbsps. of salt 2 tbsps. of vinegar

Cook this with the app: pantry check, scaling, and the assistant.