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Broiled Mushrooms
From Lowney's cook book, 1907
Serves 2
Presented as published in 1907. 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
606Calories
19 gProtein
94 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories606 kcal
Protein19 g
Carbohydrates94 g
Fiber6 g
Sugars11 g
Total Fat28 g
Saturated Fat7.5 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat3.5 g
Omega-30.4 g
Cholesterol62 mg
Sodium1197 mg
Potassium342 mg
Calcium408 mg
Iron6.7 mg
Magnesium62 mg
Phosphorus274 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.8 mg
Folate9.4 mcg
Choline16 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 60. The excerpt below is the record exactly as published.
Broiled Mushrooms Wash, scrub, sprinkle with salt and pepper, twelve large fresh mushrooms. Broil over a clear fire. Place on twelve rounds of bread toasted on one side. Saute in two tablespoons butter, one cup chopped mushrooms; sea- son with salt and pepper and add one fourth cup heavy cream
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