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Creamed Mushrooms (Mrs. R. S. Barclay)

Name: Creamed Mushrooms (Mrs. R. S. Barclay)
Yield: 4 servings
Ingredients: 2 cans French mushrooms; 1 small can Pimientos; 1 lb. sweetbreads; 1 tablespoon butter; a little onion, salt and pepper; thin with milk till consistency of cream

From San Rafael cook book, 1906, 1906

Serves 4

(Sweetbreads for this are prepared in usual way)

Presented as published in 1906. 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

135Calories

21 gProtein

4 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories135 kcal

Protein21 g

Carbohydrates4.3 g

Fiber2 g

Sugars2 g

Total Fat6.5 g

Saturated Fat0.9 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol291 mg

Sodium409 mg

Potassium665 mg

Calcium13 mg

Iron1.9 mg

Magnesium38 mg

Phosphorus658 mg

Zinc2.3 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0.2 mcg

Vitamin C61 mg

Vitamin A8.3 mcg

Vitamin E0.2 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B123.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)6.7 mg

Folate35 mcg

Choline16 mg

Caffeine0 mg

Water167 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 34. The excerpt below is the record exactly as published.

CREAMED MUSHROOMS— Mrs. R. S. Barclay. (EUtree.) 2 cans French mushrooms, 1 small can Pimientos, 1 lb. sweetbreads. Heat 1 tablespoon butter till it bubbles, without browning. Add a lit- tle onion, salt and pepper. Steam for short time, taking care not to hurn. Add juice from mushrooms, stir till thick; thin with milk till consistency of cream

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