Recipe Manuscript

To Pickle Mushroomes

Name: To Pickle Mushroomes
Prep time: PTPT25M
Cook time: PTPT10M
Yield: 4
Cuisine: European
Ingredients: 500g fresh small mushrooms (button or cremini); Plenty of clean water for washing and boiling; 200ml white wine vinegar (plus additional for initial soaking); 200ml dry white wine; 100ml water; 1 tsp black peppercorns; 1 tsp mustard seeds; 3-4 whole cloves; 1 small cinnamon stick; 1-2 bay leaves

1738

From the treasured pages of Cookery book of Ann Goodenough

Written by Ann Goodenough

Culinary Enlightenment (1700 - 1800)European Beginner Snack Other

Original Recipe • 1738

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

To Pickle Mushroomes

"throw them into water and wash of all the earth and / then put them into water againe and wash of all the / Skin and rub of all the Slime and then put them into / another water and when they have layed a little while / put them into a pott and boyle them in there owne liquor / untill they are tender and then Strain them clere / from the liquor and put them into white wine Vinger + / and Soe let them stand untill they are cold then take / them clered from that liquor and put them into a glasse / then boyle a liquor of white wine and white wine Vinger / and a little water with all Sorts of Spices and when it is / cold powre it into the mushroomes and put in a bay / leafe or two"

Note on the Original Text

The recipe, written in the informal and often whimsical style of its time, presents a sequence of short commands joined by 'and then', making the process clear to experienced cooks but lacking precise quantities, measurements, or timings. Spelling is of the period—'boyle' for 'boil', 'pott' for 'pot', and 'cleare' for 'clear'. This was typical, as standardized spelling had not yet been codified, and ingredient amounts were guided by experience rather than recipe conventions. The recipe expects the reader to understand the context: mushrooms were to be kept in vinegar for both safety and flavor, spices varied by season and household taste, and preservation was more about tradition than science.

Modern Kitchen Interpretation

Recipe's Origin

Cookery book of Ann Goodenough - Click to view recipe in book

Title

Cookery book of Ann Goodenough (1738)

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

Writer

Ann Goodenough

Era

1738

Publisher

Unknown

Background

A delightful journey into the kitchens of early 18th-century England, this collection captures the flair and flavors of its time with recipes crafted by the inventive Ann Goodenough. Expect a charming medley of hearty roasts, comforting pies, and time-honored confections, perfect for those wishing to dine as they did in Georgian days.

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 period when pickling was essential both for flavor and preservation, allowing households to enjoy mushrooms through the winter months. Mushrooms were commonly foraged, making them a prized ingredient for the thrifty and resourceful home cook. The recipe is attributed to Ann Goodenough, an Englishwoman who kept culinary notes between 1700 and 1775. The style reflects the decades before modern canning or refrigeration, relying on vinegar and aromatic spices to keep food fresh and safe.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Eighteenth-century cooks would have prepared this recipe with a simple array of tools: a sharp knife for cleaning mushrooms, several basins for soaking and rinsing, a heavy earthenware or metal pot for boiling, a wooden spoon, a strainer or cloth for draining, and glazed ceramic or glass jars for storing the finished pickles. The spices would have been measured by the pinch or handful, and the jars might be sealed with parchment and wax or tightly tied fabric.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

25 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 fresh small mushrooms (button or cremini)
Plenty of clean water for washing and boiling
3/4 cup white wine vinegar (plus additional for initial soaking)
3/4 cup dry white wine
1/2 cup water
1 tsp black peppercorns
1 tsp mustard seeds
3-4 whole cloves
1 small cinnamon stick
1-2 bay leaves

Instructions

To make pickled mushrooms with a modern twist, start by cleaning 1 lb of fresh small mushrooms (such as button or cremini).
Rinse them gently in cold water to remove dirt, then peel away any stubborn skin and rinse again to remove any slimy residue.
Let the mushrooms soak for a few minutes in fresh water, then drain thoroughly.
Place the cleaned mushrooms in a saucepan.
Pour in enough water to cover, bring to a gentle boil, and simmer for about 10 minutes or until the mushrooms are just tender.
Strain and discard the cooking liquid.
Immediately transfer the mushrooms into a bowl and cover them with 3/4 cup white wine vinegar while still warm.
Let stand until fully cooled.
Drain off the vinegar.
Next, in a clean saucepan, combine 3/4 cup dry white wine, 3/4 cup white wine vinegar, and 1/2 cup water.
Add a selection of whole spices (such as 1 tsp black peppercorns, 1 tsp mustard seeds, 3-4 cloves, a small piece of cinnamon stick, and 1-2 bay leaves).
Bring to a brief boil, then let the liquor cool completely.
Place the cooled mushrooms in a sterilized glass jar.
Once the spiced liquor is cold, pour it over the mushrooms, ensuring they're fully covered.
Add the bay leaves from the spice mix to the jar.
Seal and refrigerate.
The mushrooms will be ready to eat in a day, and will keep well for up to a month.

Estimated Calories

40 per serving

Cooking Estimates

Preparing the mushrooms involves cleaning, boiling, and a quick vinegar soak. Cooking takes about 10 minutes to tenderize the mushrooms. Most time is spent preparing and cooling the marinade and assembling the jars. Each serving is low in calories because mushrooms are light and pickling adds little extra energy.

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.