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Broiled Mushrooms
From The encyclopaedia of practical cookery, 1892
Serves 2
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
8Calories
1 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories7.7 kcal
Protein1.1 g
Carbohydrates1.1 g
Fiber0.4 g
Sugars0.7 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.8 mg
Potassium111 mg
Calcium1.1 mg
Iron0.2 mg
Magnesium3.2 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.7 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)1.3 mg
Folate6 mcg
Choline6.1 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 2 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.
Broiled Mushrooms. — (1) Wash the Mushrooms in plenty of cold salted water, trim off all defective or bruised por- tions, cut off the roots, and if there are plenty of Mush- rooms, separate the stems and caps. Lay the caps on a dripping-pan or baking-sheet set on top of the stove with the gills uppermost, put a small piece of butter and a little Fig. 1204. Broiled Mushrooms. pepper and salt in each cap, and leave them over the fire until the butter melts ; then serve (see Fig. 1204). (2) Trim the required quantity of very large Mushrooms
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