Mushrooms Pickled

Ingredients

• the small button mushrooms
• 7^ teaspoonful ground mace
• Yg even teaspoonful ground white pepper
• 1 even teaspoonful salt
• 1 onion
• 1 teaspoonful sugar
• enough vinegar to cover them

Method

1. 1

   Rub off the skin of the small button mushrooms with a cloth and salt, cut off the stalks, and put them in a saucepan over the fire; add to each quart of mushrooms 1 teaspoonful ground mace, 0.5 teaspoonful ground white pepper, and 1 teaspoonful salt; toss them over a clear fire until the liquor flows, then keep them there until dried up again.

2. 2

   Add enough vinegar to cover them, 1 onion, and 1 teaspoonful sugar, boil for a few minutes; put the mushrooms in small glass jars.

3. 3

   When cold, screw them tightly or paste paper over them; keep in dry places for further use.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 340. The excerpt below is the record exactly as published.

Mushrooms, pickled. — Ohoose for pickling only the small button mushrooms, rub off the skin with a piece of cloth and salt, cut the stalks off, put them in a saucepan over the fire ; add to each quart of mushrooms 7^ teaspoonful ground mace, Yg even teaspoon- f ul ground white pepper, 1 even teaspoonful salt ; toss them well over a clear fire until the liquor flows, and keep them there until they are all dried up again. Then add enough vinegar to cover them, 1 onion, and 1 teaspoonful sugar

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