Mussels Pickled

Ingredients

• Wash 100 mussels thoroughly clean
• put them into a large kettle with 1 pint of water
• Prepare a pickle of 1 pint vinegar
• 0.5 pint water
• 1 tablespoonful whole peppers
• 6 whole cloves
• 2 blades of mace
• 0.5 tablespoonful salt
• 2 or 3 small red peppers
• some slices of lemon without pits

Method

1. 1

   Wash mussels, boil in water until shells open, remove from shells and place in jars.

2. 2

   Boil vinegar, water, peppers, cloves, mace, salt, and red peppers for a few minutes, cool, then pour over mussels with lemon slices.

3. 3

   Cover tightly and store in a cool place.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 87. The excerpt below is the record exactly as published.

Mussels^ Piekled. — Wash 100 mussels thoroughly clean, put ihem into a large kettle with 1 pint of water, ooTer tightly, and boil till the shells open ; take them with a knife from their shells and p^t into glass jars. Prepare a pickle of 1 pint vinegar, V9 P^^^ irater, 1 tablespoonful whole peppers, 6 whole cloyes, 2 blades of mace, Vs tablespoonful salt, and 2 or 8 small red peppers ; boil this a few minutes, and set aside to cool. Add to the mussels in jars some slices of lemon without pits

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