vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Mushrooms in Cups
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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
95Calories
7 gProtein
1 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories95 kcal
Protein6.6 g
Carbohydrates1 g
Fiber0.2 g
Sugars0.2 g
Total Fat7 g
Saturated Fat2.8 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol192 mg
Sodium76 mg
Potassium110 mg
Calcium40 mg
Iron1.3 mg
Magnesium9.5 mg
Phosphorus106 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C8.3 mg
Vitamin A106 mcg
Vitamin E0.6 mg
Vitamin K103 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate33 mcg
Choline148 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 572. The excerpt below is the record exactly as published.
Baked Mushrooms in Cups. — Peel and cut off the stalks of a dozen or more large flat Mushrooms, and chop them finely. Put the trimmings in a stewpan with some water or clear gravy, and boil well. When nicely flavoured, strain the liquor, return it to the stewpan with the Mushrooms and a moderate quantity of finely-chopped parsley, season to taste with salt and pepper, and boil gently at the side of the fire for nearly three-quarters-of-an-hour. Beat four eggs well in b teacupful of thick cream
Cook this with the app: pantry check, scaling, and the assistant.