Mushroom Sauce
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
305Calories
7 gProtein
7 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories305 kcal
Protein7 g
Carbohydrates7.4 g
Fiber2.3 g
Sugars4.5 g
Total Fat29 g
Saturated Fat8.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.9 g
Cholesterol29 mg
Sodium11 mg
Potassium721 mg
Calcium6.8 mg
Iron1.1 mg
Magnesium20 mg
Phosphorus195 mg
Zinc1.2 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D1.8 mcg
Vitamin C4.8 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.2 mg
Folate39 mcg
Choline74 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 46. The excerpt below is the record exactly as published.
lb. mushrooms. 1 oz. clarified dripping 2 tablespoonsful bread- crumbs. MUSHROOM SAUCE. Sauce aux Champignons. 2 tablespoonsful good brown gravy. A little chopped parsley. Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.