Fresh Mushrooms
From Delicate dishes, 1896
Mrs. B. S. Arnulphy
Presented as published in 1896. 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
314Calories
5 gProtein
67 gCarbs
3 gFat
Full nutrition (28 nutrients)
Calories314 kcal
Protein5 g
Carbohydrates67 g
Fiber0.1 g
Total Fat3.3 g
Saturated Fat0.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium63 mg
Potassium1675 mg
Calcium108 mg
Iron4.1 mg
Magnesium126 mg
Phosphorus232 mg
Zinc0.6 mg
Copper1.1 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A2.3 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate89 mcg
Water163 g
As published
This recipe was extracted from Delicate dishes (1896), page 42. The excerpt below is the record exactly as published.
FRESH MUSHROOMS. Clean and peel the mushrooms, put them in a pan with melted butter and a very small piece of garlic; pep- per and salt to taste. Let them cook a few minutes, pour in one cup of sweet cream
Cook this with the app: pantry check, scaling, and the assistant.