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Mushroom Sauce
From The new practical housekeeping, 1890
Serves 2
Serve hot; pairs well with boiled fowls or cutlets.
Presented as published in 1890. 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
898Calories
9 gProtein
21 gCarbs
99 gFat
Full nutrition (33 nutrients)
Calories898 kcal
Protein9 g
Carbohydrates21 g
Fiber3.5 g
Sugars1.9 g
Total Fat99 g
Saturated Fat49 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.7 g
Cholesterol273 mg
Sodium64 mg
Potassium598 mg
Calcium180 mg
Iron2.4 mg
Magnesium44 mg
Phosphorus237 mg
Zinc1.3 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D25 mcg
Vitamin C4.6 mg
Vitamin A5 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4 mg
Folate32 mcg
Choline17 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 406. The excerpt below is the record exactly as published.
ushroom. Sauce. — Rub a pint button mushrooms with a piecs of flannel and salt to take off the skin; cut off the stalks ana put them in a stewpan with two tablespoons butter, one of flour, pint of cream, a little grated nutmeg, and a blade mace, pounded
Cook this with the app: pantry check, scaling, and the assistant.