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Beefsteak and Mushrooms

Name: Beefsteak and Mushrooms
Yield: 1 servings
Ingredients: one ounce of butter; a small onion chopped fine; two tablespoons of flour; one gill of water; three tablespoons of beef stock; one wine glass of sherry wine; one can of mushrooms

From The new home cook book, 1896

Serves 1

Presented as published in 1896. 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

485Calories

5 gProtein

55 gCarbs

24 gFat

Full nutrition (33 nutrients)

Calories485 kcal

Protein5.5 g

Carbohydrates55 g

Fiber2.8 g

Sugars9.6 g

Total Fat24 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol66 mg

Sodium123 mg

Potassium624 mg

Calcium68 mg

Iron2 mg

Magnesium47 mg

Phosphorus122 mg

Zinc0.8 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0.1 mcg

Vitamin C12 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3 mg

Folate59 mcg

Choline16 mg

Caffeine0 mg

Water494 g

As published

This recipe was extracted from The new home cook book (1896), page 43. The excerpt below is the record exactly as published.

BEEFSTEAK AND MUSHEOOMS. Mrs. Perry H. Smith. Put in a sauce pan one ounce of butter, a small onion chopped fine, a little ground sage, and a little thyme, and put it over the fire ; when hot, shake in two tablespoons 102 THE HOME COOK BOOK. of flour, and when it becomes brown, put in one gill of water, and let it boil for half an hour. Then add three tablespoons of beef stock, a little salt, a little nutmeg and one wine glass of sherry wine. Put in one can of mush- roo

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