To Pickle Mushrooms
From The universal cookery book, 1887
Mushrooms prepared this way will keep for two years.
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
143Calories
14 gProtein
15 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories143 kcal
Protein14 g
Carbohydrates15 g
Fiber4.5 g
Sugars9.1 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium27 mg
Potassium1447 mg
Calcium28 mg
Iron2.3 mg
Magnesium43 mg
Phosphorus400 mg
Zinc2.4 mg
Copper1.5 mg
Manganese0.3 mg
Vitamin D119 mcg
Vitamin C9.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)16 mg
Folate77 mcg
Choline78 mg
Caffeine0 mg
Water646 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 44. The excerpt below is the record exactly as published.
TO PICKLE MUSHROOMS. 1 1 5 four hours ; put it in a colander to drain, and then lay it in the jar. Take white-wine vinegar sufficient to cover it, a little mace, cloves, and allspice, and put them in whole, with one pennyworth of cochineal bruised fine, and some whole pepper. Boil it all up together, let it stand till cold, then pour it over the cabbage, and tie the jar over with leather. — Ameri- can Home Cook-Book. (By per. Dick & Fitzgerald, Pubs) To Pickle Mushrooms. Take button mushrooms ; rub and clean them with flannel and salt ; throw some salt over them, and lay them in a stew-pan with mace and pepper. While the liquor comes from them, keep shaking them well till the whole is dried into them again ; then pour in as much vinegar as will cover them
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