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Grilled Mushrooms
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Presented as published in 1913. 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
258Calories
3 gProtein
9 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories258 kcal
Protein2.5 g
Carbohydrates9.2 g
Fiber1 g
Sugars3.9 g
Total Fat25 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium4.5 mg
Potassium326 mg
Calcium8.1 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus68 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C40 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate32 mcg
Choline17 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 92. The excerpt below is the record exactly as published.
Grilled Mushrooms Vegetable Soup Cheese Omelet Baked Beans Iced Asparagus Fruit in Jelly Coffee *Grilled Mushrooms—1 cup mush- rooms, pepper and salt to taste, Cris- co, and lemon juice. Carefully peel the mushrooms, cut off a portion of stalk, and season with salt. Broil them over a clear fire, turning them once, and arrange them on a very hot dish. Put a small piece of Crisco on each mushroom, season with pep- per and salt to taste, and squeeze over them a few drops of lemon juice
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