gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Essence of Mushrooms
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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
67Calories
8 gProtein
9 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories67 kcal
Protein8.1 g
Carbohydrates9.4 g
Fiber2.3 g
Sugars5.4 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol1.3 mg
Sodium7072 mg
Potassium775 mg
Calcium13 mg
Iron1.3 mg
Magnesium23 mg
Phosphorus207 mg
Zinc1.3 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C7.9 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.9 mg
Folate42 mcg
Choline44 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 573. The excerpt below is the record exactly as published.
Essence of Mushrooms. — Wash 2lb. of Mushrooms, put them into a stewpan with 2 table-spoonfuls of lemon- juice and 4 table-spoonful of salt, put the lid on, and set it over the fire for a few minutes. Pour lqt. of chicken broth
Cook this with the app: pantry check, scaling, and the assistant.