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Mushroom Sauce
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
209Calories
2 gProtein
4 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories209 kcal
Protein1.6 g
Carbohydrates3.9 g
Fiber0.1 g
Sugars0.1 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol68 mg
Sodium13 mg
Potassium80 mg
Calcium37 mg
Iron0.1 mg
Magnesium4.6 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate4.2 mcg
Choline1.1 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 11. The excerpt below is the record exactly as published.
MUSHROOM SAUCE. Mrs. H. D. Richardson. Rub together two tablespoonfuls of butter and same of flour, to smooth paste. Add one cup of hot cream; stir and cook until it comes to boiling point, season with salt, a dash of cayenne and half teaspoon of lemon juice. Add a cud of cold cooked fish, minced fine, and heat thoroughly; add yolks of three eggs, slightly beaten; take from the fire. When cool, fold in the whites of the eggs, beaten to a stiff froth. Butter, and fill small timbale cups two-thirds full and bake twenty minutes. Turn out of cups and pour sauce around. Sauce: One can mushrooms cut fine; cook for five minutes. Put one heaping tablespoon of butter in a sauce pan. When it bubbles add one heaping table- spoon of flour and cook, stirring constantly. Move to a cooler part of stove and add slowly one cup of cream
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