dairy-freenut-freesoy-freefish-freeshellfish-free
Mushroom and Egg Mixture
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
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
Nutrition per serving
648Calories
32 gProtein
92 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories648 kcal
Protein32 g
Carbohydrates92 g
Fiber12 g
Sugars18 g
Total Fat17 g
Saturated Fat6.4 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.2 g
Omega-30.1 g
Cholesterol372 mg
Sodium1863 mg
Potassium998 mg
Calcium285 mg
Iron8.4 mg
Magnesium103 mg
Phosphorus528 mg
Zinc4.3 mg
Copper0.8 mg
Manganese1.3 mg
Vitamin D2.3 mcg
Vitamin C19 mg
Vitamin A160 mcg
Vitamin E1.2 mg
Vitamin K6.8 mcg
Vitamin B60.6 mg
Vitamin B121.2 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.1 mg
Folate196 mcg
Choline348 mg
Caffeine0 mg
Water419 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 140. The excerpt below is the record exactly as published.
ls of olive oil, two of finely chopped onions, and a pint of chopped mushrooms. Stir and fry about twelve minutes, seasoning with salt, white pepper, and a dash of cayenne, a little nutmeg, one ladlef ul of Espagnole sauce, and one of tomato sauce. Then add three handfuls of fresh bread crumbs, yolks of four eggs, and one tablespoonful chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.