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Mushroom Sauce
From Practical household cookery, 1891
Serves 1
Presented as published in 1891. 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
649Calories
39 gProtein
30 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories649 kcal
Protein39 g
Carbohydrates30 g
Fiber6.2 g
Sugars0 g
Total Fat44 g
Saturated Fat2.4 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.2 g
Cholesterol7.1 mg
Sodium12098 mg
Potassium1442 mg
Calcium68 mg
Iron3.9 mg
Magnesium68 mg
Phosphorus463 mg
Zinc5.9 mg
Copper1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate187 mcg
Choline15 mg
Caffeine0 mg
Water434 g
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 43. The excerpt below is the record exactly as published.
MUSHROOM SAUCE. Put into a small saucepan half a pint of Espagnole sauce with the same quantity of gravy, simmer till reduced to nearly half, give it an occasional stir, then add about four ounces of champignons nicely sliced (buttons and stalks), pour a little of their liquor with it, boil again for a few minutes, stir the while, season with salt, and serve. This sauce can be improved by adding a gill of white claret or sherry befbre serving
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