To Pickle Mushrooms

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 024

Originalrezept:

Gather the smallest Buttons, cut off the Bottom of the Stalk, and throw them into Water and Salt; then rub them very clean with a Piece of Flannel, and throw them into another Pan of clean Water. Boil them in Milk and Water; then take them out and put them upon a clean Cloth. When they are dry put them into Glasses, with white Pepper Corns, and a good Quantitiy of Mace. Make your Pickle of half White-wine and half White-wine Vinegar. Many put the Mushrooms to it unboiled. If you boil it, you must let it stand to be cold before you pour it to the Mushrooms. Pour good Oil on the Top of the Pickle, it keeps them best, and put them in as small Glasses as you can, because they soon decay when they have taken Air.

Übersetzung:

Eingelegte Pilze/Champignons

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To Pickle Mushrooms", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 024,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-pickle-mushrooms (14.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.