Essence of Mushroom

Name: Essence of Mushroom
Ingredients: one pound of fresh mushrooms; the whites of three eggs; a half of a stalk of celery; three quarts of chicken broth

From Louis' every woman's cook book, 1910

Avoid using tin pans as it will darken the essence.

Presented as published in 1910. 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

1340Calories

105 gProtein

117 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories1340 kcal

Protein105 g

Carbohydrates117 g

Fiber4.5 g

Sugars54 g

Total Fat50 g

Saturated Fat14 g

Monounsaturated Fat22 g

Polyunsaturated Fat9.6 g

Omega-30.1 g

Cholesterol643 mg

Sodium4315 mg

Potassium4683 mg

Calcium192 mg

Iron11 mg

Magnesium175 mg

Phosphorus1458 mg

Zinc8.3 mg

Copper3.1 mg

Manganese0.3 mg

Vitamin D3.9 mcg

Vitamin C15 mg

Vitamin A268 mcg

Vitamin E2.5 mg

Vitamin K6.1 mcg

Vitamin B62.5 mg

Vitamin B121.5 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)4.9 mg

Niacin (B3)61 mg

Folate290 mcg

Choline781 mg

Caffeine0 mg

Water3170 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 10. The excerpt below is the record exactly as published.

ESSENCE OF MUSHROOM ^ Pound one pound of fresh mushrooms (white ones pre- ferred) to a pulp. Mix well with the whites of three eggs and a half of a stalk of celery (cut up). Then add three quarts of chicken broth

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