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Broiled Mushrooms
From Temperance cook book, 1887
Serves 2
Presented as published in 1887. 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
134Calories
0 gProtein
0 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories134 kcal
Protein0.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat9.5 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol40 mg
Sodium2.1 mg
Potassium4.5 mg
Calcium4.5 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus4.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A128 mcg
Vitamin E0.4 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline3.5 mg
Caffeine0 mg
Water3 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 60. The excerpt below is the record exactly as published.
BROILED MUSHROOMS. Peel the finest and freshest you can get; score the under side and cut the stems close. Put into a deep dish and anoint well, once in a while, with melted butter. Salt and pepper, and let them lie in the butter an hour and a half
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