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Cutlets, Mushroom
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
395Calories
28 gProtein
56 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories395 kcal
Protein28 g
Carbohydrates56 g
Fiber7.1 g
Sugars13 g
Total Fat9.3 g
Saturated Fat2.5 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol186 mg
Sodium509 mg
Potassium1623 mg
Calcium145 mg
Iron5.9 mg
Magnesium71 mg
Phosphorus583 mg
Zinc3.8 mg
Copper1.6 mg
Manganese0.7 mg
Vitamin D1.9 mcg
Vitamin C9.5 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K3.9 mcg
Vitamin B60.6 mg
Vitamin B120.8 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)2.3 mg
Niacin (B3)20 mg
Folate161 mcg
Choline234 mg
Caffeine0 mg
Water461 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 72. The excerpt below is the record exactly as published.
Cutlets, Mushroom. 2 lb. tin mushrooms (minced fine), 2 well-beaten eggs, 4 ounces of grated bread crumbs, season with salt, pepper, and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.