vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Broiled Mushrooms
From Twentieth century home cook book, 1905
Serves 2
Nice served on buttered toast.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 98. The excerpt below is the record exactly as published.
BROILED MUSHROOMS. Take the large flat mushrooms, and with a knife remove as much of the outside skin as you can without breaking the mushrooms ; then lay them on a double-wire broiler, well greased to prevent them from sticking ; place them on the fire and broil, first on one side and then the other ; a few minutes will broil them ; when they steam out sprinkle them with pepper and salt ; lay them on a very hot dish and pour melted butter liberally over them
Cook this with the app: pantry check, scaling, and the assistant.