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Mushroom Sauce
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
951Calories
12 gProtein
37 gCarbs
110 gFat
Full nutrition (33 nutrients)
Calories951 kcal
Protein12 g
Carbohydrates37 g
Fiber11 g
Sugars6.2 g
Total Fat110 g
Saturated Fat49 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.3 g
Cholesterol304 mg
Sodium722 mg
Potassium946 mg
Calcium203 mg
Iron3.6 mg
Magnesium78 mg
Phosphorus323 mg
Zinc2.3 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C19 mg
Vitamin A520 mcg
Vitamin E7.5 mg
Vitamin K26 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.3 mg
Folate58 mcg
Choline45 mg
Caffeine0 mg
Water286 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 16. The excerpt below is the record exactly as published.
Mushroom Sauce. — Rub together one tablespoon flour and two tablespoons butter, and add one cup cream; heat not quite to boiling; take off and add one cup chopped mushrooms, a dash of cayenne pepper and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.