vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Buttered Mushrooms
From Cassell's dictionary of cookery, 1892
Serves 2
An excellent relish that requires no sauce.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 277. The excerpt below is the record exactly as published.
Buttered Mushrooms.— Rub the stems of young mushrooms with salt to cleanse them, then rinse in salted water, and dry in a cloth. Put two ounces of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.