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Mushroom Sauce
From The "A1" cookery book, 1901
Serves 4
Presented as published in 1901. 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
552Calories
11 gProtein
25 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories552 kcal
Protein11 g
Carbohydrates25 g
Fiber1.1 g
Sugars8.2 g
Total Fat58 g
Saturated Fat26 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol168 mg
Sodium78 mg
Potassium681 mg
Calcium230 mg
Iron1.4 mg
Magnesium36 mg
Phosphorus306 mg
Zinc1.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D31 mcg
Vitamin C3.4 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.3 mg
Folate42 mcg
Choline41 mg
Caffeine0 mg
Water286 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 22. The excerpt below is the record exactly as published.
lb. button mushrooms, i pint milk, 1 pint cream, 2 oz. butter, 2 teaspoons lemon juice, cayenne, 2 oz. flour, a little mace and salt
Cook this with the app: pantry check, scaling, and the assistant.