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Pickled Mushrooms
From Dora's cook book, 1888
Serves 1
Keep in a dry place; they will remain good for a long time.
Presented as published in 1888. 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
304Calories
12 gProtein
34 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories304 kcal
Protein12 g
Carbohydrates34 g
Fiber13 g
Sugars5.6 g
Total Fat17 g
Saturated Fat4.9 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.6 g
Cholesterol0 mg
Sodium9755 mg
Potassium1124 mg
Calcium142 mg
Iron8.4 mg
Magnesium107 mg
Phosphorus297 mg
Zinc2.6 mg
Copper2.1 mg
Manganese0.9 mg
Vitamin D0.6 mcg
Vitamin C16 mg
Vitamin A20 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)11 mg
Folate86 mcg
Choline48 mg
Caffeine0 mg
Water287 g
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 28. The excerpt below is the record exactly as published.
PICKLED MUSHROOMS. Sufficient vinegar to cover the mushrooms ; to each quart of mushrooms, two blades pounded mace, one ounce ground pepper ; salt to taste
Cook this with the app: pantry check, scaling, and the assistant.