Fried Mushrooms
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 53. The excerpt below is the record exactly as published.
hot batter and let them heat thoroughly through — too much cooking toughens Motheb's Cook Book. 121 them. Season well with batter, pepper and salt. Serve on buttered toast; a teaspoon of wine or vinegar on each mushroom is a choice method. BAKED MUSHROOMS. Place 1 some large flat ones nicely cleaned and trimmed on thin slices of well-buttered toast, putting a little nndgel of batter in each, as also a snuff of pepper and salt; lay tbem on a baking-tray, and cover them carefully; heap the hot ashes upon them, and let them bake on the hearth for fifteen or twenty minutes. BROILED MUSHROOMS. Choose the largest sort, lay them on a small gridiron over bright coals; the stalk upwards. Broil quickly, and serve, with butter, pepper, and Bait over. MASHED SQUASH. Peel, seed and slice fresh summer squashes. Lay in cold water ten minutes; pat into boiling water, a little salt
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