Mushroom en Surprise
From Louis' every woman's cook book, 1910
Serve with fried parsley.
Presented as published in 1910. 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
580Calories
39 gProtein
18 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories580 kcal
Protein39 g
Carbohydrates18 g
Fiber4.5 g
Sugars11 g
Total Fat53 g
Saturated Fat19 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol669 mg
Sodium601 mg
Potassium1803 mg
Calcium137 mg
Iron5.1 mg
Magnesium67 mg
Phosphorus769 mg
Zinc5 mg
Copper1.6 mg
Manganese0.3 mg
Vitamin D4.1 mcg
Vitamin C9.5 mg
Vitamin A240 mcg
Vitamin E1.7 mg
Vitamin K1.9 mcg
Vitamin B60.8 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.6 mg
Niacin (B3)18 mg
Folate148 mcg
Choline542 mg
Caffeine0 mg
Water589 g
As published
This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 14. The excerpt below is the record exactly as published.
MUSHROOM EN SURPRISE ^ Cook for fifteen minutes one pound of fresh mushrooms, well washed, but not peeled, with a gill of stock, the juice of one-half a lemon, and one ounce of butter. Strain off the juice, and squeeze all the liquid out of the mushrooms. Then chop the mushrooms, not too fine. With butter, flour, and the mushroom juice prepare a thick sauce. Let it boil for a few minutes, and then add the chopped mushrooms. Mix the yolks of three eggs with one- quarter of a cup of thick cream and stir into the prepa- ration, also two tablespoonfuls of finely chopped ham. Continue to stir it, on the fire, until it becomes thick, like any other croquette preparation. Season with salt
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