Erken's 1914 recipe for canned mushrooms: the mushrooms are cleaned and placed in cold water with lemon juice or salt, simmered 5 minutes under a lid in an enamel pot with a little boiling water and lemon juice (1 tsp per 1/2 l), dipped in cold water, put in jars with a brine of 20 g salt per liter of water and sterilized 1 hour at 100 °C.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 610 (falt i det fri)
From "Vegetables, canned" in "Stor kokebok" (1914). The lemon juice keeps the mushrooms pale, and Erken stresses that the pot should be enamel – iron would make the mushrooms dark.
Clean the mushrooms
Clean the mushrooms and put them straight into cold water with a little lemon juice or salt.
Simmer
Put the mushrooms in an enamel pot with a little boiling water and lemon juice – 1 tsp lemon juice per 1/2 liter of water. The water should stand about 1 cm deep in the pot. Let the mushrooms simmer under a lid for 5 minutes.
Cool and fill jars
Lift the mushrooms out of the water, dip them in cold water and put them in clean jars.
Pour over brine and sterilize
Pour over a brine of 20 g salt to 1 liter of water. Close the jars and sterilize 1 hour at 100 °C (210 °F).
The measures are kept (teaspoon of lemon juice, grams of salt per liter). The method has been broken into steps in modern Norwegian, and the amount of mushrooms is estimated at 500 g.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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