Pickled Mushrooms
From The new practical housekeeping, 1890
Serves 1
Keep in a dry place; they will remain good for a long time.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 405. The excerpt below is the record exactly as published.
Pickled Mtishrooms. — Choose nice young button mushroomed for pickling, as nearly of a size as possible, rub off the skin with & piece of flannel and salt, and cut off the Btems ; procure small ones if possible, but if very large, take out the red inside, and reject the black ones, as they are too old. Put them in a stew pan, sprinkle salt oVer them, with pounded mace and pepper in proportion of two blades^mac^ and tablespoon ground pepper ^ to each quart mush« rooms ; sh&ke them well over a clear nre until the liquor flows, and keep them there until it is all dried up again : then add as much vinegar as will cover them
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