DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Margaret Dyson Holland cookbook, 1834

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Page 58

To pickle Mushrooms (144)
Put your Mushrooms in cold water with Salt in, rub them with a bit of New flannel and put them in Some fresh Salt and Water boil them in Salt and water. till a jin pill go easily thro' them, stew let them Stew a day or two in the Salt and Water they are boiled in putting a little vinegar to it. When they are bottled boil the [juices?] and let it go cold, put the Mushrooms into the bottles with layers of Spices, nutmeg Mace, white pepper and ginger, and then fill them up with Vinegar, they Must be looked at frequently and fresh ginger put to them always boiling it first and go cold
To preserve fruit (145)
Currants and gooseberries, a pound and a half of Fruit to a pound of Sugar, boil it rather More then half an hour To make Jelly a pound and a quarter of Sugar to a Quart of Syrup let it boil quickly for half an hour.

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To pickle Mushrooms (144) Put your Mushrooms in cold water with Salt in, rub them with a bit of New flannel and put them in Some fresh Salt and Water boil them in Salt and water. till a jin pill go easily thro' them, stew let them Stew a day or two in the Salt and Water they are boiled in putting a little vinegar to it. When they are bottled boil the [juices?] and let it go cold, put the Mushrooms into the bottles with layers of Spices, nutmeg Mace, white pepper and ginger, and then fill them up with Vinegar, they Must be looked at frequently and fresh ginger put to them always boiling it first and go cold To preserve fruit (145) Currants and gooseberries, a pound and a half of Fruit to a pound of Sugar, boil it rather More then half an hour To make Jelly a pound and a quarter of Sugar to a Quart of Syrup let it boil quickly for half an hour.