Broiled Mushrooms
From The "Queen" cookery books: Vegetables, 1902
Cook time varies; avoid undercooking or overcooking.
Presented as published in 1902. 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
15Calories
2 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein2.2 g
Carbohydrates2.3 g
Fiber0.7 g
Sugars1.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.5 mg
Potassium223 mg
Calcium2.1 mg
Iron0.4 mg
Magnesium6.3 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate12 mcg
Choline12 mg
Caffeine0 mg
Water65 g
As published
This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 39. The excerpt below is the record exactly as published.
choose large, even sized mushrooms, and marinade them, in a little oil or oiled butter, for twenty-five to thirty minutes ; brush the gridiron over with a little of this oil, and VEGETABLES. i 4 place the mushrooms on it stem upwards, and broil! them rather quickly, basting them now and agaim with some of the marinade oil. Mind they do not stick to the bars. Serve very hot, dusted with a little salt and freshly ground black and coralline pepper
Cook this with the app: pantry check, scaling, and the assistant.