DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 233

To keep Mushrooms to eat like fresh ones
was large Buttons as for stewing lay them on seives with the stalks upwards thro over them some salt to take out the water when drained put them into pots set them in a cool oven & drain, boil the liquor that comes out of them with a blade of mace & boil it till half consumed put the mushrooms into a jar and pour melted suet tie a Bladder over them & keep them in a cool dry place they will keep most of the winter
To dress them Take them out of the liquor pour boiling milk over them let them stand an hour then stew them in the milk a quarter of an hour thicken them with flour & butter beat the yolks of an Egg with a little cream but do not let it boil after the Egg & cream is put in you may add a little of the liquor which is valuable it will give all made dishes a flavor
For a violent Cold or Cough.
A pint of the best white wine vinegar - put into it a new laid egg. Let it stand 48 hours then beat it for 1/2 an hour & put it into a pan with 3/4 lb Lisbon sugar & set it on a slow fire to simmer one hour, stirring it all the time that it does not burn, the shell will dissolve in the vinegar A Tablespoonful to be taken night & morning or when the cough is troublesome. It will keep a long time.

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To keep Mushrooms to eat like fresh ones was large Buttons as for stewing lay them on seives with the stalks upwards thro over them some salt to take out the water when drained put them into pots set them in a cool oven & drain, boil the liquor that comes out of them with a blade of mace & boil it till half consumed put the mushrooms into a jar and pour melted suet tie a Bladder over them & keep them in a cool dry place they will keep most of the winter To dress them Take them out of the liquor pour boiling milk over them let them stand an hour then stew them in the milk a quarter of an hour thicken them with flour & butter beat the yolks of an Egg with a little cream but do not let it boil after the Egg & cream is put in you may add a little of the liquor which is valuable it will give all made dishes a flavor For a violent Cold or Cough. A pint of the best white wine vinegar - put into it a new laid egg. Let it stand 48 hours then beat it for 1/2 an hour & put it into a pan with 3/4 lb Lisbon sugar & set it on a slow fire to simmer one hour, stirring it all the time that it does not burn, the shell will dissolve in the vinegar A Tablespoonful to be taken night & morning or when the cough is troublesome. It will keep a long time.