Mushroom Sauce
From The Elm City cook book, 1896
Too much cooking toughens the mushrooms. This is served with any kind of roasted or broiled meats and chicken.
Presented as published in 1896. 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
861Calories
6 gProtein
21 gCarbs
106 gFat
Full nutrition (24 nutrients)
Calories861 kcal
Protein6.4 g
Carbohydrates21 g
Total Fat106 g
Saturated Fat48 g
Monounsaturated Fat17 g
Cholesterol304 mg
Sodium51 mg
Potassium253 mg
Calcium150 mg
Iron0.9 mg
Magnesium19 mg
Phosphorus156 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate25 mcg
Water142 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 28. The excerpt below is the record exactly as published.
MUSHROOM SAUCE. One can of mushrooms, one half pint of crear, two table- spoonfuls of flour, two of butter
Cook this with the app: pantry check, scaling, and the assistant.