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Carr family cookbook, 1741-1753
Page 70
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To pickel mushrooms Put a handful of salt to your mushrooms and let them be close cover'd up and stew about half an hour over a slow fire then strain the liquor from them and let them stand whilst the next day, then put to them much renish wine, and vinegar, as their is liquor and what spices you please, pour the liquor upon them when cold, and put them into bottles
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To pickel mushrooms Put a handful of salt to your mushrooms and let them be close cover'd up and stew about half an hour over a slow fire then strain the liquor from them and let them stand whilst the next day, then put to them much renish wine, and vinegar, as their is liquor and what spices you please, pour the liquor upon them when cold, and put them into bottles
Szathmary Culinary Manuscripts and Cookbooks
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