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Mushroom and Tomato Sauce
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
870Calories
12 gProtein
118 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories870 kcal
Protein12 g
Carbohydrates118 g
Fiber19 g
Sugars0.2 g
Total Fat43 g
Saturated Fat16 g
Monounsaturated Fat15 g
Polyunsaturated Fat8.8 g
Cholesterol112 mg
Sodium493 mg
Potassium1633 mg
Calcium161 mg
Iron4.9 mg
Magnesium74 mg
Phosphorus196 mg
Zinc1.7 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A127 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.4 mg
Folate65 mcg
Choline2.2 mg
Caffeine0 mg
Water322 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 67. The excerpt below is the record exactly as published.
Mushroom and Tomato Sauce. To a pint of brown tomato sauce add one-half can of sliced mushrooms
Cook this with the app: pantry check, scaling, and the assistant.