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Brown Mushroom Sauce
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
499Calories
28 gProtein
13 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories499 kcal
Protein28 g
Carbohydrates13 g
Fiber3.9 g
Sugars1.1 g
Total Fat38 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2350 mg
Potassium953 mg
Calcium43 mg
Iron2.1 mg
Magnesium56 mg
Phosphorus318 mg
Zinc3.1 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C49 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.3 mg
Folate98 mcg
Choline6.8 mg
Caffeine0 mg
Water170 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 65. The excerpt below is the record exactly as published.
Brown Mushroom Sauce. To one cup of brown sauce add one-half cup of mushrooms cut in two or three pieces according to size, and, if liked, a tablespoon of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.