Mushroom Sauce

Name: Mushroom Sauce
Ingredients: Y% pound sliced mushrooms; 14 cup onion, minced; 1 tablespoon parsley, minced; 1 tablespoon celery, minced; 2 tablespoons carrots, minced; 14 cup butter or olive oil; 1 cup tomato paste, diluted in 1% cups water; salt and pepper to taste

From Waldensian cookery, 1957

Presented as published in 1957. 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

813Calories

19 gProtein

64 gCarbs

57 gFat

Full nutrition (33 nutrients)

Calories813 kcal

Protein19 g

Carbohydrates64 g

Fiber15 g

Sugars36 g

Total Fat57 g

Saturated Fat34 g

Monounsaturated Fat16 g

Polyunsaturated Fat2.4 g

Cholesterol139 mg

Sodium190 mg

Potassium3333 mg

Calcium125 mg

Iron9.6 mg

Magnesium154 mg

Phosphorus448 mg

Zinc2.6 mg

Copper1.5 mg

Manganese1 mg

Vitamin D0.5 mcg

Vitamin C61 mg

Vitamin A609 mcg

Vitamin E1.7 mg

Vitamin K80 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8.4 mg

Folate55 mcg

Choline56 mg

Caffeine0 mg

Water449 g

As published

This recipe was extracted from Waldensian cookery (1957), page 4. The excerpt below is the record exactly as published.

MUSHROOM SAUCE Y% pound sliced mushrooms 14 cup onion, minced 1 tablespoon parsley, minced 1 tablespoon celery, minced 2 tablespoons carrots, minced 14 cup butter or olive oil 1 cup tomato paste, diluted in 1% cups water salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.