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Baked Mushrooms
From Miss Parloa's kitchen companion, 1887
Serves 4
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
48Calories
2 gProtein
9 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories48 kcal
Protein2 g
Carbohydrates8.7 g
Fiber0.9 g
Sugars1 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0.7 mg
Sodium682 mg
Potassium42 mg
Calcium29 mg
Iron0.7 mg
Magnesium10 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K1.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate13 mcg
Choline3.4 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 280. The excerpt below is the record exactly as published.
Baked Mushrooms. Use large mushrooms, and use also as many slices of bread as there are mushrooms, and have them about the VEGETABLES. 537 same size as the latter. Clean the mushrooms, and put them into a basin of lemon water (the juice of a lemon to two quarts of water). Toast the bread, and dip it quickly into hot water. Butter a shallow cake-pan, and lay the slices of toast in it ; then butter the toast, and place a mushroom on each slice, cup side up. Sprinkle the mushrooms with salt and pepper, and put a quarter of a teaspoonful of butter
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