Champignons a la Creme

Name: Champignons a la Creme
Ingredients: some mushrooms; the same addition as above; a little warm water; the yolks of two or three eggs; a cupful of cream

From The profession of cookery, from a French point of view, 1894

Presented as published in 1894. 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

803Calories

5 gProtein

9 gCarbs

83 gFat

Full nutrition (22 nutrients)

Calories803 kcal

Protein4.7 g

Carbohydrates8.9 g

Total Fat83 g

Saturated Fat48 g

Monounsaturated Fat17 g

Cholesterol241 mg

Sodium48 mg

Potassium227 mg

Calcium143 mg

Iron0 mg

Magnesium14 mg

Phosphorus134 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Niacin (B3)0.1 mg

Water136 g

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 72. The excerpt below is the record exactly as published.

hampig'nons a la Creme. Place some mushrooms in the saute pan, with the same addition as above, add a little warm water; when cooked add the yolks of two or three eggs, and a cupful of cream

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