Mushroom Sauce
From The Common sense recipe book, 1898
Too much cooking makes the mushrooms tough; so be careful to cook only for the time given.
Presented as published in 1898. 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
1009Calories
57 gProtein
27 gCarbs
75 gFat
Full nutrition (33 nutrients)
Calories1009 kcal
Protein57 g
Carbohydrates27 g
Fiber8.5 g
Sugars3 g
Total Fat75 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4704 mg
Potassium2128 mg
Calcium87 mg
Iron4.6 mg
Magnesium116 mg
Phosphorus701 mg
Zinc6.6 mg
Copper1.2 mg
Manganese0.9 mg
Vitamin D0.3 mcg
Vitamin C87 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.7 mg
Vitamin B120.1 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)17 mg
Folate203 mcg
Choline26 mg
Caffeine0 mg
Water384 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 32. The excerpt below is the record exactly as published.
MUSHROOM SAUCE. Use the liquid from a can of mushrooms, with one-fourth tea- spoontul of Bovril in making a brown sauce, and when properly thickened add half the can of mushrooms cut in quarters. Re- serve the remainder of the mushrooms to garnish the roast or steak with which the sauce is served. Flavor with salt and pepper, and if desired with onion and lemon juice. BROWN SAUCE, Use the same proportions as before. Melt and brown the butter, add the flour and let that brown also, then add one cup- ful of water in which one-half teaspoonful of Bovril is dissolved, or use a flavored stock as prepared for soups. This sauce, like the creamy one, is capable of. indefinite variation. MUSHROOM SAUCE, One can of mushrooms, or one-third of a pound of fresh ones, one pint of brown sauce
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