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Cream of Mushrooms
From Around-the-world cook book, 1913
Serves 3
Presented as published in 1913. 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
434Calories
11 gProtein
27 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories434 kcal
Protein11 g
Carbohydrates27 g
Fiber1.8 g
Sugars8 g
Total Fat39 g
Saturated Fat17 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat0.7 g
Cholesterol111 mg
Sodium4747 mg
Potassium540 mg
Calcium567 mg
Iron2.3 mg
Magnesium32 mg
Phosphorus359 mg
Zinc1 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C4.3 mg
Vitamin A3.2 mcg
Vitamin E0.1 mg
Vitamin K2.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6 mg
Folate38 mcg
Choline40 mg
Caffeine0 mg
Water418 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 7. The excerpt below is the record exactly as published.
CREAM OF MUSHROOMS Chicken stock, 1 quart, Chopped mushrooms, 1/4 pound, Butter, 2 tablespoons, Flour, 2 tablespoons, Onion, 1 slice, Cream, 1 cup, Salt, baking-powder
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