Mushroom Cream
From Plasmon cookery book, 1904
Presented as published in 1904. 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
As published
This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 11. The excerpt below is the record exactly as published.
MUSHROOM CREAM. — Ingredients: | lb. brown mushrooms ; 2 oz. butter ; pepper , salt; 1 tablespoonful Plus /non stock ; 1 gill cream. Method. — Stew the mushrooms in butter till tender ; then stir in the cream, Plasmon, and seasoning, and cook 4 minutes ; put all through a coarse hair sieve, make hot again. Spread on small squares of buttered toast, and serve. 35. HOMINY CUTLETS. — Ingredients : 5 pint tomato juice ; 1 teaspoonful Plasmon ; 1 tablespoonful hominy ; 1 tablespoonful milk or cream ; salt and pepper to taste ; egg and breadcrumbs. Method. — Make stock with the juice and Plasmon, then add the hominy, pepper, salt, and milk. Allow it to simmer for 3 hours ; make into cutlets, toss in egg and breadcrumbs, and fry in hot fat. 36. PLASMON MASHED POTATOES. — Ingredients : 1 lb. potatoes ; 1 oz. hitter ; 3 tablespoonfuls Plasmon stock
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