Recipe Manuscript

To Pickle Mushrooms

Name: To Pickle Mushrooms
Prep time: PTPT15M
Cook time: PTPT10M
Yield: 8
Cuisine: European
Ingredients: 500 g small white button mushrooms; 30 g coarse sea salt; 500 ml white wine vinegar; 2 blades mace (or 1/2 tsp ground mace as substitute); 3 whole cloves; 1 tsp whole white peppercorns; 2 tbsp mild olive oil (or sunflower oil as substitute)

1720

From the treasured pages of Cookbook of 1720 approximately

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Other

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Pickle Mushrooms

"Take the smallest butterns you can get, rub them very well with a cloth or flanell then thro them into spring water, wash them in it & then strain the water from them, & put them in a stew-pan that is well tinn'd, with a good handfull of Salt, cover them close & set them over a slow fire, & when they are enough put them in a cullander to drain, let them be cool till they are cold; & make a pickle for them of white Wine Vinegar, a good deal of Mace, a few Cloves, & a little white Pepper; boyl it well & when cold put it to the Mushrooms, then put a little good Oyl on the top of the glasses, & tye a bladder & paper over them very close; they will keep good two or three years."

Note on the Original Text

The recipe is written in plain, sequential prose, typical of 18th-century domestic manuscripts—no ingredient lists or measured steps. Quantities are vague ('smallest buttons', 'a good handful'), relying on the cook’s judgement. There is old-fashioned spelling (e.g. 'cullander', 'oyl') and little punctuation, both characteristic of the era and manuscript cooking instructions, which assumed an experienced reader would fill in missing details as needed.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 approximately - Click to view recipe in book

Title

Cookbook of 1720 approximately (1720)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1720

Publisher

Unknown

Background

A delightful window into early 18th-century kitchens, this historical culinary tome brims with recipes, culinary wisdom, and the flavors of a bygone era—offering food enthusiasts a taste of both tradition and intrigue.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the early 18th century, a time when pickling was essential for food preservation before widespread refrigeration. Mushrooms—especially small button types—were considered a delicacy and pickling them was a way to preserve their fleeting season for enjoyment throughout the year. Spices like mace and pepper, reflecting global trade, gave depth to everyday British pickles. The original manuscript likely belonged to a well-to-do English household, where such preserves would grace the sideboard or accompany cold meats and cheeses.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in the early 1700s, the cook would have used a well-tinned copper or brass stew-pan (to prevent vinegar and salt from reacting with the metal), a flannel cloth to clean the mushrooms, a wooden cullander (colander) for draining, and earthenware or glass vessels for storing the finished pickles. Jars were then sealed with animal bladder and paper, tied tightly with string—a makeshift but effective barrier to air and spoilage.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

10 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 lb small white button mushrooms
1 oz coarse sea salt
2 cups white wine vinegar
2 blades mace (or 1/2 tsp ground mace as substitute)
3 whole cloves
1 tsp whole white peppercorns
2 tbsp mild olive oil (or sunflower oil as substitute)

Instructions

Start by selecting the smallest white button mushrooms you can find, about 1 pound.
Gently wipe them clean with a damp cloth or kitchen paper.
Rinse quickly in cool water and drain thoroughly.
Place the mushrooms in a stainless steel or non-reactive saucepan with a generous handful (about 1 ounce) of coarse sea salt.
Cover and heat gently over low heat, allowing the salt to draw out moisture until the mushrooms are barely cooked—about 8-10 minutes.
Once tender, drain the mushrooms in a colander and allow them to cool completely.
Prepare the pickling liquor by bringing 2 cups white wine vinegar to a boil with 2 blades of mace, 3 whole cloves, and 1 teaspoon of whole white peppercorns.
Let the spiced vinegar cool to room temperature.
Pack the mushrooms into sterilized glass jars, pour in the cooled vinegar to cover, and top with a thin layer (about 2 tablespoons) of good-quality olive oil.
Seal tightly.
Store in a cool, dark place.
Properly sealed, these pickled mushrooms can keep for up to 1 year.

Estimated Calories

25 per serving

Cooking Estimates

It takes about 10 minutes to cook the mushrooms and 15 minutes to prepare the ingredients. Each serving has about 25 calories. This recipe makes around 8 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.