vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Fresh Mushrooms Baked
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 225. The excerpt below is the record exactly as published.
a small piece of butter, a little pspper and salt, in each cap, and let them stay over the fire until the butter melts ; then serve them on toast. FRESH MUSHROOMS BAKED. Carefully cleanse the mushrooms as directed in the recipe for broiled mushrooms ; cut as many slices of bread as there are mushroom caps, trimming off the crusts, and havmg each slice about two inches square ; lay them in a baking-pan ; spread each slice of bread with butter, put on each one a little pepper
Cook this with the app: pantry check, scaling, and the assistant.