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Mushroom Sauce
From Mrs. Maclurcan's cookery book, 1899
Serves 4
Presented as published in 1899. 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
73Calories
4 gProtein
6 gCarbs
5 gFat
Full nutrition (30 nutrients)
Calories73 kcal
Protein4 g
Carbohydrates5.6 g
Sugars5.9 g
Total Fat4.8 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol17 mg
Sodium46 mg
Potassium183 mg
Calcium150 mg
Iron0 mg
Magnesium15 mg
Phosphorus123 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline22 mg
Water108 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 139. The excerpt below is the record exactly as published.
MUSHROOM SAUCE. Mode. — Boil one pint of milk, add pepper and salt to taste ; get two tins of black English mushrooms and boil with the milk for about ten minutes ; thicken with a little flour, and add about a dessertspoonful of butter
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