Pickled Mushrooms
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Serve with Italian antipasto.
Presented as published in 1936. 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
13Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories13 kcal
Protein0.6 g
Carbohydrates2.9 g
Fiber0.7 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2334 mg
Potassium31 mg
Calcium12 mg
Iron0.2 mg
Magnesium4 mg
Phosphorus3.6 mg
Zinc0 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.3 mg
Caffeine0 mg
Water3.5 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 7. The excerpt below is the record exactly as published.
PICKLED MUSHROOMS 1 pint small button mushrooms 1 blade mace, broken 1 teaspoon salt 1 garlic clove, quartered 1 teaspoon peppercorns Vinegar
Cook this with the app: pantry check, scaling, and the assistant.