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Canned Mushrooms
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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
91Calories
2 gProtein
7 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories91 kcal
Protein1.6 g
Carbohydrates6.6 g
Fiber0.4 g
Sugars0.3 g
Total Fat6.5 g
Saturated Fat3.6 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol23 mg
Sodium50 mg
Potassium45 mg
Calcium19 mg
Iron0.4 mg
Magnesium3.6 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A23 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate14 mcg
Choline12 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 180. The excerpt below is the record exactly as published.
CANNED MUSHROOMS.— Take 1 can mushrooms, add 2 tea- spoons melted butter with flour and salt; heat in a double boiler thoroughly. Stir in 1 beaten egg and 3 tablespoons of cream
Cook this with the app: pantry check, scaling, and the assistant.