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Mushroom Preparation
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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
30Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein1.3 g
Carbohydrates6 g
Fiber0.2 g
Sugars0.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.4 mg
Potassium65 mg
Calcium2.2 mg
Iron0.5 mg
Magnesium3.6 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate14 mcg
Choline3 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 576. The excerpt below is the record exactly as published.
lgall. of Mushrooms, and put them into a saucepan with Joz. of flour mixed in 1 teacupful of water
Cook this with the app: pantry check, scaling, and the assistant.