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Mushroom Sauce
From Lowney's cook book, 1907
Serves 1
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
698Calories
38 gProtein
20 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories698 kcal
Protein38 g
Carbohydrates20 g
Fiber7.3 g
Sugars3.7 g
Total Fat63 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol31 mg
Sodium3362 mg
Potassium1057 mg
Calcium62 mg
Iron3.3 mg
Magnesium80 mg
Phosphorus402 mg
Zinc4.1 mg
Copper0.7 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C42 mg
Vitamin A0 mcg
Vitamin E2.8 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate108 mcg
Choline33 mg
Caffeine0 mg
Water298 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 48. The excerpt below is the record exactly as published.
Mushroom Sauce 1 cup Brown Sauce 1 tablespoon butter I cup canned mushrooms 1 teaspoon kitchen bouquet 1 egg yolk salt, pepper, cayenne
Cook this with the app: pantry check, scaling, and the assistant.