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Mushroom Powder for Soups
From Recipes for the million, 1891
Serves 10
Presented as published in 1891. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories2.1 kcal
Protein0.3 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.5 mg
Potassium31 mg
Calcium0.3 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus8.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D2.5 mcg
Vitamin C0.2 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.6 mcg
Choline1.7 mg
Caffeine0 mg
Water8.9 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 146. The excerpt below is the record exactly as published.
MUSHROOM POWDER, for Soups. — Peel some large thick button mushrooms, spread them on dishes, and bake in a slow oven till dry ; then pound them in a mortar with a little cayenne pepper
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