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Essence of Mushrooms
From The thorough good cook, 1895
Serves 6
Presented as published in 1895. 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
10Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories9.6 kcal
Protein0.5 g
Carbohydrates2.1 g
Fiber1 g
Sugars0.3 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1624 mg
Potassium64 mg
Calcium17 mg
Iron0.4 mg
Magnesium7.7 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.2 mcg
Vitamin E0.2 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate2.6 mcg
Choline3 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 201. The excerpt below is the record exactly as published.
Essence of Mushrooms. Pick some mushrooms, and put tliem into a bowl, sprink- ling them with fine salt; leave them till the next day. Press them to extract the moisture, and set them aside ; i:)ress them again, and even a third time. Make three kinds out of these three qualities, or mix them into one. Add pepper, spices, cloves, crushed into small pieces ; let it boil, and skim it till no more scum rises. Strain it, put it into bottles Avith two cloves and a peppercorn
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