Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a large spoonful of salt
- an ounce of whole white pepper
- an ounce of ginger
- a saltspoonful of cayenne tied in a small bit of muslin
- two large blades of mace
- 2 quarts
- 1/2 gallon
- 1/2 saltspoonful
- 1 small nutmeg
- vinegar
- salt
- white pepper
- ginger
- cayenne
- mace
- nutmeg
Directions
Select for this purpose the smallest buttons of the wild _meadow_ mushrooms, in preference to those which are artificially raised, and let them be as freshly gathered as possible. Cut the stems off quite close, and clean them with a bit of new flannel slightly moistened, and dipped into fine salt; throw them as they are done into plenty of spring-water, mixed with a large spoonful of salt, but drain them from it quickly afterwards, and lay them into a soft cloth to dry, or the moisture which hangs about them will too much weaken the pickle. For each quart of the mushrooms thus prepared, take _nearly_ a quart of the palest white wine vinegar (this is far superior to the distilled vinegar generally used for the purpose, and the variation in the colour of the mushrooms will be very slight), and add to it a heaped teaspoonful of salt, half an ounce of whole white pepper, an ounce of ginger, sliced or slightly bruised, about the fourth of a saltspoonful of cayenne tied in a small bit of muslin, and two large blades of mace: to these may be added half a small nutmeg, sliced, but too much spice will entirely overpower the fine natural flavour of the mushrooms. When the pickle boils throw them in, and boil them in it over a clear fire moderately fast from six to nine minutes, or somewhat longer, should they _not_ be very small. When they are much disproportioned in size, the larger ones should have two minutes boil before the others are thrown into the vinegar. As soon as they are tolerably tender, put them at once into small stone jars, or into _warm_ wide-necked bottles, and divide the spice equally amongst them. The following day, or as soon as they are perfectly cold, secure them from the air with large corks, or tie skins and paper over them. They should be stored in a dry place, and guarded from severe frost. When the colour of the mushrooms is more considered than the excellence of the pickle, the distilled vinegar can be used for it. The reader may rely upon this re
Mushroom buttons (without the stems), 2 quarts; palest white wine vinegar, short 1/2 gallon; salt, _large_ dessertspoonful, or 1-1/2 oz.; white peppercorns, 1 oz.; whole ginger, 2 oz.; cayenne, small 1/2 saltspoonful; 1 small nutmeg.