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Boiled Mushrooms
From The Swedish, French, American cook book, 1918
Serves 4
Used for all kinds of entrees, stuffings, and sauces.
Presented as published in 1918. 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
65Calories
7 gProtein
9 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories65 kcal
Protein7.2 g
Carbohydrates9.2 g
Fiber2.3 g
Sugars4.9 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium201 mg
Potassium749 mg
Calcium15 mg
Iron1.3 mg
Magnesium25 mg
Phosphorus199 mg
Zinc1.2 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C4.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.2 mg
Folate39 mcg
Choline41 mg
Caffeine0 mg
Water413 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 429. The excerpt below is the record exactly as published.
Boiled Mushrooms ( Champignons bouillis ) Peel the mushrooms, leaving part of the stem on, wash well free from sand (do not scrape away the fluffy underneath part). Put two pounds of mushrooms in three cups of water and half cup sherry, add pepper and salt
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