Pickled Mushrooms
From The national course in home economics, 1917
Serves 8
Ensure not to use poisonous toadstools.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 271. The excerpt below is the record exactly as published.
PICKLED MUSHROOMS. Take two quarts of small fresh mushrooms (be sure and not get the toadstools, which are similar in looks but very poisonous), cut off the stalks and remove the skins with a piece of flannel and salt. Place them in a stew-pan with four blades of pounded mace and two teaspoonfuls of ground pepper, dredge with salt and place over a slow fire until the liquor has run from them and dried up; then add enough vinegar to cover
Cook this with the app: pantry check, scaling, and the assistant.