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Mushrooms in Brine for Winter Use
From Modern cookery, in all its branches, 1884
Serves 8
Soak mushrooms in warm water before use.
Presented as published in 1884. 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
Nutrition per serving
124Calories
4 gProtein
20 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories124 kcal
Protein4.1 g
Carbohydrates20 g
Fiber1.8 g
Sugars0.7 g
Total Fat3.3 g
Saturated Fat0.9 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Cholesterol0.3 mg
Sodium121 mg
Potassium193 mg
Calcium59 mg
Iron2 mg
Magnesium25 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C2.3 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate38 mcg
Choline7 mg
Caffeine0 mg
Water280 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 467. The excerpt below is the record exactly as published.
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 wTell-w7armed, 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 wranted for use, soak the mush- rooms in warm water until the brine is sufficiently extracted. Mushrooms, 1 quart
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