Broiled Cup Mushrooms
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 36. The excerpt below is the record exactly as published.
Broiled Cup Mushrooms. Peel rather more than half a pound of cup mushrooms, cut off the stalks, and wash and drain thoroughly on a cloth ; season wfith salt and pepper, and put about half a tea-spoonful of parsley butter into each mushroom. Then place them, head downwards into a large well buttered grease proof paper-bag, fold over and fasten the bag securely, place in a sharp oven, and cook on a grid shelf from 6 to 8 minutes. 92 THE PAPER-BAG COOKERY MANUAL. Mushrooms with Ham. Peel about half a pound of fresh mush- rooms, cut off the stalks, then wash and drain them on a cloth, season with salt
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