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Morels, Stewed
From Cassell's dictionary of 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
12Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (5 nutrients)
Calories12 kcal
Protein0 g
Carbohydrates0.3 g
Total Fat0 g
Water13 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 938. The excerpt below is the record exactly as published.
Morels, Stewed. — Morels are seldom served at English tables, but when stewed fresh have a rich flavour, highly appreciated by connoisseurs ; stew them in a little good gravy, jx)wdered mace, pepper, salt, and a glassful of white wine for an iiour. If large cut them into four ; thicken the gravy with butter and flour, and add lemon- juice
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