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Mushroom Sandwich
From Kentucky receipt book, 1903
Serves 4
Serve immediately with chocolate or tea.
Presented as published in 1903. 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
42Calories
2 gProtein
7 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories42 kcal
Protein1.8 g
Carbohydrates7.3 g
Fiber0.7 g
Sugars1 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium71 mg
Potassium41 mg
Calcium19 mg
Iron0.6 mg
Magnesium6.7 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate14 mcg
Choline3.9 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 75. The excerpt below is the record exactly as published.
Mushroom Sandwich. Cook 1 can of mushrooms imtil tender, drain off liquor and chop fine. Cut thin slices of whole wheat bread, spread lightly with creamed butter
Cook this with the app: pantry check, scaling, and the assistant.