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Mushroom Powder
From Miss Corson's practical American cookery and household management, 1885
Serves 8
A teaspoon of mushroom powder flavors a pint of sauce.
Presented as published in 1885. 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
85Calories
5 gProtein
14 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories85 kcal
Protein4.8 g
Carbohydrates14 g
Fiber4.7 g
Sugars3.7 g
Total Fat2.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium14 mg
Potassium507 mg
Calcium58 mg
Iron2.1 mg
Magnesium35 mg
Phosphorus119 mg
Zinc0.8 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0.2 mcg
Vitamin C6.3 mg
Vitamin A4.3 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4 mg
Folate31 mcg
Choline21 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 225. The excerpt below is the record exactly as published.
MUSHROOM POWDER. Wash three or four quarts of fresh mushrooms, carefully trim away all defective parts, and put them into a saucepan without water-, together with two large onions peeled, a level teaspoonful each of whole cloves and peppercorns, two blades of mace, and two saltspoonfuls of pepper
Cook this with the app: pantry check, scaling, and the assistant.