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Pickled Mushrooms
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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
17Calories
2 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein2.2 g
Carbohydrates2.3 g
Fiber0.7 g
Sugars1.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1753 mg
Potassium223 mg
Calcium3.6 mg
Iron0.4 mg
Magnesium6.4 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate12 mcg
Choline12 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 399. The excerpt below is the record exactly as published.
PICKLED MUSHROOMS.— Clean carefully, and boil a few min- utes in salt and water; drain, and dry them between linen cloths; put into jars, and cover with vinegar, spiced to taste
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