Pickled Mushrooms

Ingredients

• Button mushrooms
• pepper
• mace
• salt
• vinegar

Method

1. 1

   Rub the mushrooms with flannel and salt.

2. 2

   Remove the insides of larger mushrooms.

3. 3

   Sprinkle with salt and place in a stewpan with mace and pepper.

4. 4

   Cook gently until the liquid is absorbed, then cover with vinegar and warm.

5. 5

   Transfer to a jar; they will keep for two years.

Nutrition per serving

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 66. The excerpt below is the record exactly as published.

vinegar, adding allspice and whole pepper as directed; cover very tightly and in three weeks they will be ready for use. This is a most excellent recipe for onions. The. should be eaten within six or seven months, as they will not be crisp after that time. 377, Walnmuts—Ingredients—Fifty walnuts (seasonable for pickling early in July). To each pint of vinegar allow 1 oz. of black pepper, half an ounce of allspice, and half an ounce of bruised ginger. Prick the walnuts with a fork, and put them in a brine (composed of one pound of salt, to each quart of water). Let them remain in this nine days, changing the brine three times. Put them in the sun until they turn black ; put them into jars allowing suffici nt room to cover them with vinegar; boil (or, scald) vinegar and spices in the above proportions. Cover closely and keep dry. They can be used in six weeks. 378. Jumbo Pickles—Ingredients—Cabbage, salt, onions, pepper and celery seed, strong vinegar. Take a head of cabbage ; chop fine, sprinkle with salt ; let it » remain thus for twelve hours ; then mix an onion finely minced with the cabbage; drain through a cullender; add a good quantity of pepper and celery seed. Put it ina jar and cover with vinegar. Ready for use in three days. ~ 379. Red Cabbage ~— Ingredients—Cabbage, beetroot, vinegar, spice. Slice it into a cullender, and sprinkle each layer with salt ; let it drain two days, then put it into a jar, and pour hot vinegar enough to cover, and put a fewslices of red beetroot. Observe to choose the purple red cabbage. ‘Those who like the flavor of spice will boil it with the vinegar. Cauliflower cut in branches, and thrown in after being salted, will look of a beauti- ful red. 380. Mushrcoms—lIngredients— Button mushrooms, pepper, mace

Cook this with the app: pantry check, scaling, and the assistant.