Canned Mushrooms

Name: Canned Mushrooms
Yield: 4 servings
Ingredients: a piece of butter the size of a walnut; an even tea-spoonful of flour; a tea-cupful of strong stock; one-half tea-cupful of the mushroom juice

From The new Kentucky home cook book, 1884

Serves 4

Great for garnishing meats.

Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 92. The excerpt below is the record exactly as published.

CANNED MUSHROOMS. In some localities, where mushrooms are not found, the canned ones may be substituted, as they do not lose their natural flavor by this process. Put a piece of butter the size of a walnut into a stew-pan; wThen it bubbles, add an even tea-spoonful of flour. When well cooked, stir in a tea-cupful of strong stock

Cook this with the app: pantry check, scaling, and the assistant.