Heart to Hearth Cookery

This is one of the receipts (recipes) that I used in my 18th century preservation demonstration at Bolton Mansion’s Summer Fest August 2nd. 

Mushrooms were foraged in the 18th century and as I looked at all the mushrooms emerging in my yard, I decided to try this receipt for pickling mushrooms.

The stems of the mushrooms were removed and the “buttons” remaining rubbed with a “flannel ragg”.  The pickle was made with white wine vinegar, salt, nutmeg, mace, cloves and bay leaves.

My Historic Speedwell Hearth Cooking classes for September and November 2009 have now been posted to my website at www.hearttohearthcookery.com