Mushroom Fritters, Nemours Style
From "Dainty dishes", 1903
Presented as published in 1903. 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
851Calories
67 gProtein
78 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories851 kcal
Protein67 g
Carbohydrates78 g
Fiber17 g
Sugars44 g
Total Fat42 g
Saturated Fat8 g
Monounsaturated Fat11 g
Polyunsaturated Fat9.8 g
Cholesterol18 mg
Sodium969 mg
Potassium5732 mg
Calcium345 mg
Iron9.2 mg
Magnesium186 mg
Phosphorus1690 mg
Zinc9.8 mg
Copper5.4 mg
Manganese0.9 mg
Vitamin D6.4 mcg
Vitamin C37 mg
Vitamin A260 mcg
Vitamin E2.8 mg
Vitamin K2.3 mcg
Vitamin B61.8 mg
Vitamin B121.4 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)7.4 mg
Niacin (B3)62 mg
Folate306 mcg
Choline326 mg
Caffeine0 mg
Water1757 g
As published
This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 4. The excerpt below is the record exactly as published.
Mush- room Fritters, Nemours Style. Clean and wash 24 fresh mushrooms, cut them in small cubes and cook in butter until they have lost alt moisture; add 2 gills of Bechamel sauce, season with salt, pepper and a pinch of nutmeg, bind with 2 or 3 egg yolks and put on ice to cool. Cut from a round milk roll slices 54 inch thick and 2 inches in diameter, steep them in cream for just i min- ute, then put on each some of the mushroom mixture, smooth over, dip in bread crumbs, then in beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.