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Mushrooms, Pickled in Brine
From Cassell's dictionary of cookery, 1892
Serves 10
Presented as published in 1892. 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
38Calories
1 gProtein
4 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories38 kcal
Protein0.6 g
Carbohydrates4.3 g
Fiber1.6 g
Sugars0 g
Total Fat2.5 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium8812 mg
Potassium50 mg
Calcium30 mg
Iron1.1 mg
Magnesium16 mg
Phosphorus9.2 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6 mcg
Choline0.8 mg
Caffeine0 mg
Water192 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 951. The excerpt below is the record exactly as published.
Mushrooms Pickled in Brine,— Pre- pare button mushrooms precisely as directed in the preceding recipe, but make a brine as fol- lows : — BoU together two quarts of water, eight ounces of salt, three small blades of mace, an ounce or more of bruised ginger, and the same o:^ whole white peppe
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