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Broiled Mushrooms on Toast
From The Swedish, French, American cook book, 1918
Serves 1
Serve as an entree for luncheon or dinner.
Presented as published in 1918. 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
833Calories
10 gProtein
9 gCarbs
88 gFat
Full nutrition (34 nutrients)
Calories833 kcal
Protein9.6 g
Carbohydrates9.2 g
Fiber2.8 g
Sugars5.6 g
Total Fat88 g
Saturated Fat55 g
Monounsaturated Fat25 g
Polyunsaturated Fat3.7 g
Omega-30.3 g
Cholesterol231 mg
Sodium26 mg
Potassium916 mg
Calcium34 mg
Iron1.4 mg
Magnesium27 mg
Phosphorus267 mg
Zinc1.6 mg
Copper0.9 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C5.9 mg
Vitamin A736 mcg
Vitamin E2.5 mg
Vitamin K7.5 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)10 mg
Folate51 mcg
Choline69 mg
Caffeine0 mg
Water276 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 433. The excerpt below is the record exactly as published.
Broiled Mushrooms on Toast, with Melted Butter Champignons grilles sur Roties , Sauce blanche Peel, wash, and dip mushrooms in melted butter; put on a broiler and broil from eight to ten minutes (take care not to let them burn); turn over and broil on both sides — the underpart need not be broiled much as they would then become very dry. When they are broiled put on round pieces of buttered toast — about four to five pieces of mushroom on each piece of toast — turning the smooth side up. Put about half cup melted butter
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