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Pickled Mushrooms
From Virginia Cookery-book, 1884
Serves 20
This pickle is a condiment for stews.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 124. The excerpt below is the record exactly as published.
To nine quarts of mushrooms put two table - spoonfuls of mace, one of cloves finely pulverized ; Cayenne pepper to the taste ; two or three pieces of garlic and a teaspoonful of salt. Place the mushrooms in the pot in which you intend to keep them, sprinkling the seasoning through as you fill it up; pour boiling vinegar over them
Cook this with the app: pantry check, scaling, and the assistant.