Mushroom Powder
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- mushrooms
- optional mace and cayenne
Instructions
- Pound the prepared and dried mushrooms to a very fine powder.
- Sift the powder.
- Put it immediately into small, perfectly dry bottles.
- Cork and seal the bottles without delay.
- If adding spices (mace and cayenne), dry them in the oven beforehand.
- Store the bottled powder in a very dry place.