Mushroom Sauce
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
408Calories
17 gProtein
56 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories408 kcal
Protein17 g
Carbohydrates56 g
Fiber11 g
Sugars8.3 g
Total Fat17 g
Saturated Fat6.2 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat3.9 g
Cholesterol41 mg
Sodium200 mg
Potassium1916 mg
Calcium71 mg
Iron3.9 mg
Magnesium64 mg
Phosphorus429 mg
Zinc2.8 mg
Copper1.5 mg
Manganese0.6 mg
Vitamin D0.8 mcg
Vitamin C16 mg
Vitamin A46 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)18 mg
Folate94 mcg
Choline73 mg
Caffeine0 mg
Water501 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 14. The excerpt below is the record exactly as published.
mushroom sauce made thus : MUSHROOM SAUCE Ingredients Twelve tablespoonfuls of thin A little sugar. brown sauce. A little cayenne. Six or eight mushrooms
Cook this with the app: pantry check, scaling, and the assistant.