vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs with Fresh Mushrooms
From The table, 1889
Serves 6
Serve very hot.
Presented as published in 1889. 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
57Calories
2 gProtein
6 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories57 kcal
Protein1.5 g
Carbohydrates6 g
Fiber0.3 g
Sugars2.2 g
Total Fat4.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol6.7 mg
Sodium76 mg
Potassium136 mg
Calcium28 mg
Iron0.2 mg
Magnesium7.5 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C13 mg
Vitamin A22 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate12 mcg
Choline7.9 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 156. The excerpt below is the record exactly as published.
EggS With Fresh Mushrooms. — Peel, wash, and drain a quar- ter of a pound of fine, fresh mushrooms. Place them in a saucepan, with a tablespoonful of very good butter. Season with half a pinch of salt and a third of a pinch of white pepper, squeezing in first two drops of lemon juice. Cover the saucepan, and cook for ten minutes on a moderate fire. Add a quarter of a glassful of good Madeira wine ; reduce to one-half, which will take two minutes; add now a gill of bechamel sauce (No. 154), and let come to a boil again. Prepare twelve fresh-poached eggs
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