Cream of Mushroom
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 7. The excerpt below is the record exactly as published.
CREAM OF MUSHROOM ^ Wash about one pound of fresh mushrooms. Chop very fine, or pound them to a pulp in a mortar. Put in a saucepan with one-quarter of a pound of butter, and let it simmer for fifteen minutes. Add three table- spoonfuls of flour, stir well, moisten the whole with two quarts of chicken broth or white stock
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