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Escalloped Mushrooms
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
16Calories
1 gProtein
2 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories16 kcal
Protein1.1 g
Carbohydrates1.8 g
Fiber0.1 g
Sugars0 g
Total Fat0.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol0.9 mg
Sodium5.3 mg
Potassium24 mg
Calcium1.8 mg
Iron0.2 mg
Magnesium0.6 mg
Phosphorus8.8 mg
Zinc0.3 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7.3 mcg
Choline1.8 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 322. The excerpt below is the record exactly as published.
ESCALLOPED MUSHROOns. Put the mushrooms in a buttered baking dish with alternate layers of crumbs, seasoning each layer plentifully with butter; add salt, pepper and a gill of cream or gravy
Cook this with the app: pantry check, scaling, and the assistant.