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Boiled Mushrooms in Cream
From The encyclopaedia of practical cookery, 1892
Serves 3
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
5Calories
1 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories5.1 kcal
Protein0.7 g
Carbohydrates0.8 g
Fiber0.2 g
Sugars0.5 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.2 mg
Potassium74 mg
Calcium0.7 mg
Iron0.1 mg
Magnesium2.1 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate4 mcg
Choline4 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 3 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.
Boiled Mushrooms in Cream. — Peel and trim the required quantity of Mushrooms. Put some cream in a pan over the fire with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.