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Fried Mushrooms
From The encyclopaedia of practical cookery, 1892
Serves 2
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
120Calories
1 gProtein
1 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories120 kcal
Protein1.1 g
Carbohydrates1.1 g
Fiber0.4 g
Sugars0.7 g
Total Fat13 g
Saturated Fat4.9 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat1.5 g
Cholesterol12 mg
Sodium1.8 mg
Potassium111 mg
Calcium1.1 mg
Iron0.2 mg
Magnesium3.2 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate6 mcg
Choline12 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 574. The excerpt below is the record exactly as published.
Fried Mushrooms.— Trim off the stalks and remove the skins from some very large Mushrooms ; put them, the hollow, side up, in a frying-pan with a little butter or lard, dust over with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.