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Pickled Mushrooms
From Original White House Cookbook, 1887
Serves 1
Excellent for flavoring stews.
Presented as published in 1887. 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
299Calories
12 gProtein
34 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories299 kcal
Protein12 g
Carbohydrates34 g
Fiber13 g
Sugars5.5 g
Total Fat17 g
Saturated Fat4.9 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.6 g
Cholesterol0 mg
Sodium54 mg
Potassium1122 mg
Calcium134 mg
Iron8.4 mg
Magnesium107 mg
Phosphorus296 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
Water263 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 114. The excerpt below is the record exactly as published.
PICKLED MUSHROOMS. Sufficient vinegar to cover the mushrooms ; to each quart of mush- rooms two blades pounded mace, one ounce ground pepper, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.