Essence of Mushrooms
From The "Queen" cookery books: Pickles and Preserves, 1902
Store in tightly corked bottles.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 11. The excerpt below is the record exactly as published.
essence of mushrooms can be made thus : Wash and peel the mushrooms and cut them up small ; place a layer a quarter of an inch thick of this mince in a new earthenware jar, sprinkling it with fine salt, and fill up the jar in this way ; now press it down with a light weight (the best way is to slip a reversed saucer into the jar, and stand the weight on that), and next day pound it all together, and let it stand for forty-eight hours (stirring it well up every six hours) till it becomes a puree ; add to this black pepper and a little mustard seed, and boil for three hours in the bain-marie. Now run it through a fine wire sieve, let it stand for a little, then decant the clear part off very carefully. Be careful not to shake the bottle, and add a spoon- ful of spirit of some ki
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Cook this with the app: pantry check, scaling, and the assistant.