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Garnished Creamed Mushrooms
From The Swedish, French, American cook book, 1918
Serves 4
Serve on toast with pastry garnish.
Presented as published in 1918. 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
179Calories
8 gProtein
13 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories179 kcal
Protein8.2 g
Carbohydrates13 g
Fiber2.3 g
Sugars4.9 g
Total Fat14 g
Saturated Fat6.1 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.4 g
Cholesterol38 mg
Sodium205 mg
Potassium783 mg
Calcium32 mg
Iron1.5 mg
Magnesium27 mg
Phosphorus221 mg
Zinc1.3 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C4.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.5 mg
Folate45 mcg
Choline41 mg
Caffeine0 mg
Water372 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 431. The excerpt below is the record exactly as published.
Garnished Creamed Mushrooms Champignons a la Creme, garnis Two pounds mushrooms, two cups water, half cup sherry, pepper and salt, half cup cream. Peel and wash the mushrooms. Stew for half hour in the water and sherry, pepper and salt. Put one tablespoon butter in a saucepan, add two tablespoons flour
Cook this with the app: pantry check, scaling, and the assistant.