Mushroom Croutes

Name: Mushroom Croutes
Ingredients: some slices of white bread; a pint of button mushrooms; butter; finely-chopped beef and ham; a rich brown sauce; pepper; salt; cayenne; a little lemon juice

From How to cook vegetables, 1911

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

42Calories

6 gProtein

6 gCarbs

1 gFat

Full nutrition (32 nutrients)

Calories42 kcal

Protein5.9 g

Carbohydrates6.3 g

Fiber1.9 g

Sugars3.8 g

Total Fat0.7 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium9.6 mg

Potassium611 mg

Calcium5.8 mg

Iron1 mg

Magnesium17 mg

Phosphorus165 mg

Zinc1 mg

Copper0.6 mg

Manganese0.1 mg

Vitamin D50 mcg

Vitamin C4 mg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)6.9 mg

Folate33 mcg

Choline33 mg

Caffeine0 mg

Water177 g

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 57. The excerpt below is the record exactly as published.

Mushroom Croutes. Cut some slices of white bread, stamp out rounds or oblongs with a fancy or plain cutter, fry them in butter to a golden colour, and drain. Have ready a pint of button mushrooms, peeled and fried in butter ; also a mixture of finely-chopped beef and ham, moistened with a rich brown sauce. When quite hot, spread the mixture over the croutes, place a mush- room on each ; season with pepper, salt, cayenne, and a little lemon juice

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