dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mushroom Sauce
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Presented as published in 1902. 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
657Calories
11 gProtein
91 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories657 kcal
Protein11 g
Carbohydrates91 g
Fiber6 g
Sugars2.3 g
Total Fat28 g
Saturated Fat7.9 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.9 g
Omega-30 g
Cholesterol26 mg
Sodium1078 mg
Potassium388 mg
Calcium309 mg
Iron33 mg
Magnesium40 mg
Phosphorus145 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.4 mcg
Vitamin C7.5 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate168 mcg
Choline56 mg
Caffeine0 mg
Water465 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 84. The excerpt below is the record exactly as published.
mushroom sauce poured round the meat. 148 MB8. SSXLT'a COOK BOOK Muahroom Sauoe Pour off ali but two tablespoonfuls of drìppings in the pan. Stir in two tablespoonfuls of fiour, and when brown add one pint of boiling water. Cook until it thickens. Then strain into a saucepan and add one cup of mushrooms, one tablespoon of lemon juioe
Cook this with the app: pantry check, scaling, and the assistant.