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Mushroom Pie
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Presented as published in 1907. 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
130Calories
13 gProtein
15 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories130 kcal
Protein13 g
Carbohydrates15 g
Fiber4.3 g
Sugars9.2 g
Total Fat3.7 g
Saturated Fat1.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol6.4 mg
Sodium99 mg
Potassium1423 mg
Calcium20 mg
Iron2.3 mg
Magnesium43 mg
Phosphorus373 mg
Zinc2.2 mg
Copper1.3 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C30 mg
Vitamin A6.9 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)15 mg
Folate78 mcg
Choline75 mg
Caffeine0 mg
Water431 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 22. The excerpt below is the record exactly as published.
Mushroom Pie. Fry very gently about 24 mushrooms in a little salt and butter, until they give a pleasant smell; then put them into a piedish with salt, pepper, a wine- glassful of cream, 2 of port wine, and quite a tumblerful of tomato juice
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