Mushroom Salad

Name: Mushroom Salad
Ingredients: 4 lb. mushrooms; 2 tablespoonsful salad oil; 2 slices peeled lemon; Chopped parsley; 1 shallot; Pepper and salt to taste; Oil and vinegar to taste

From Dainty dinners and dishes for Jewish families, 1907

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

719Calories

59 gProtein

83 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories719 kcal

Protein59 g

Carbohydrates83 g

Fiber25 g

Sugars43 g

Total Fat34 g

Saturated Fat3 g

Monounsaturated Fat20 g

Polyunsaturated Fat6.6 g

Omega-30 g

Cholesterol0 mg

Sodium98 mg

Potassium6146 mg

Calcium118 mg

Iron11 mg

Magnesium186 mg

Phosphorus1610 mg

Zinc9.7 mg

Copper5.9 mg

Manganese1 mg

Vitamin D3.6 mcg

Vitamin C147 mg

Vitamin A2 mcg

Vitamin E9.8 mg

Vitamin K2.2 mcg

Vitamin B62.2 mg

Vitamin B120.7 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)7.3 mg

Niacin (B3)66 mg

Folate341 mcg

Choline328 mg

Caffeine0 mg

Water1878 g

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 42. The excerpt below is the record exactly as published.

MUSHROOM SALAD. Salade de Champignons. 4 lb. mushrooms. 2 tablespoonsful salad oil. 2 slices peeled lemon. Chopped parsley. 1 shallot. Pepper and salt to taste. Oil and vinegar to taste

Cook this with the app: pantry check, scaling, and the assistant.