Preserved Mushrooms
From The "Queen" cookery books: Pickles and Preserves, 1902
Alternatively, mushrooms can be blanched, dried, and stored in airtight tins.
Presented as published in 1902. 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 "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 10. The excerpt below is the record exactly as published.
large though still button mushrooms, and lay them on a sieve stalks uppermost, and sprinkle well with fine salt to get out the water. When well drained, put them in a deep jar, and set them for an hour in a cool oven, after which, take them up lightly, and lav them upon a dish to cool. Meantime, boil the liquor which will have receded from them, with a blade of mace, until reduced to half ; now put the mushrooms in a clean jar, and pour this reduced liquor (when cold) over CANNING AND BOTTLING. 21 them, cover with melted suet
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