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Baked Mushrooms
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
900Calories
10 gProtein
26 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories900 kcal
Protein9.7 g
Carbohydrates26 g
Fiber1.4 g
Sugars3 g
Total Fat85 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol241 mg
Sodium195 mg
Potassium485 mg
Calcium209 mg
Iron1.4 mg
Magnesium28 mg
Phosphorus228 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate12 mcg
Choline12 mg
Caffeine0 mg
Water211 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 276. The excerpt below is the record exactly as published.
BAKED MUSHROOMS.— Toast for each person a large slice of bread and spread over with rich, sweet cream; lay on each slice, head downward, a mushroom
Cook this with the app: pantry check, scaling, and the assistant.