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Broiled Mushrooms
From Boston Cooking-School cook book, 1896
Serves 2
Serve on circular pieces of buttered dry toast.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 195. The excerpt below is the record exactly as published.
BROILED MUSHROOMS Brush mushrooms, remove stems, and place caps in a buttered broiler, cap side down. Broil 3 minutes, turn over, and broil 3 min- utes longer. Put a small piece of butter in each cap, sprinkle with salt and pepper, and serve as soon as butter has melted. In | removing from broiler, keep mushrooms cap side up, to prevent loss of juices. Serve on circular pieces of buttered dry toast. With Sausage. After turning mushrooms, ‘fill with sausage meat, and broil or bake in moderately hot oven (375° F.) until sausage is cooked. MUSHROOMS BAKED IN CREAM Brush 12 large mushrooms
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