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Escalloped Mushrooms
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
901Calories
17 gProtein
109 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories901 kcal
Protein17 g
Carbohydrates109 g
Fiber8.6 g
Sugars5.9 g
Total Fat44 g
Saturated Fat24 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat1.1 g
Cholesterol121 mg
Sodium1037 mg
Potassium548 mg
Calcium124 mg
Iron7.2 mg
Magnesium70 mg
Phosphorus341 mg
Zinc2.7 mg
Copper0.8 mg
Manganese1.3 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)10 mg
Folate184 mcg
Choline70 mg
Caffeine0 mg
Water290 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 179. The excerpt below is the record exactly as published.
ESCALLOPED MUSHROOMS.— Take 3 cups chopped mush- rooms and 2 cups cracker crumbs, rolled fine. Put a layer of cracker crumbs into a pudding-dish, then a layer of mushrooms; sprinkle with salt and add bits of butter. Add alternate layers of crackers and mushrooms thus, finishing with crackers. Then pour on 1 cup cream
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