Baked Mushrooms
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. 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
190Calories
0 gProtein
5 gCarbs
23 gFat
Full nutrition (15 nutrients)
Calories190 kcal
Protein0.2 g
Carbohydrates4.8 g
Total Fat23 g
Cholesterol66 mg
Sodium2.8 mg
Potassium5.4 mg
Calcium4 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus5.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water209 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 53. The excerpt below is the record exactly as published.
an ounce of butter broken into bits, finely minced chives, chervil and parsley are sprinkled on to this, then a few bread-crumbs ; next the peeled mushrooms, stalks uppermost, the bread- crumbs and herbs sprinkled over, with half a teaspoonful of pepper, and a glassful of white wine poured over them, and more melted butter
Cook this with the app: pantry check, scaling, and the assistant.