vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Broiled Mushrooms
From The Blue grass cook book, 1904
Serves 3
Presented as published in 1904. 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 The Blue grass cook book (1904) by Minnie C. Fox, page 41. The excerpt below is the record exactly as published.
BROILED MUSHROOMS Take fresh mushrooms, and after peeling them lay them in salted water for a few minutes. Wipe 141 THE BLUE GRASS COOK BOOK dry and season with salt and pepper, and dip in butter
Cook this with the app: pantry check, scaling, and the assistant.