Farced Mushrooms
From The century cook book, 1894
Serves 4
Ensure mushrooms are of equal shape for even cooking.
Presented as published in 1894. 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
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 125. The excerpt below is the record exactly as published.
Farced Mushrooms. Mushrooms of coicche, or comestible mushrooms, and the cepes, can be served farced, if they are large, and of an equal shape. Of whatever sort the mush- rooms intended to be farced may be, they must always be chosen fresh, trimmed, but not turned, emptied and seasoned. The force meat which the mushrooms are farced with, is generally composed of minced mushrooms, and sweet herbs reduced with butter or oil, mixed up with bread crumbs, and thickened with raw eggs
Cook this with the app: pantry check, scaling, and the assistant.