Mushroom Sauce
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
To be used for roast meats or croquettes.
Presented as published in 1909. 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
179Calories
15 gProtein
21 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories179 kcal
Protein15 g
Carbohydrates21 g
Fiber4.5 g
Sugars9 g
Total Fat6.9 g
Saturated Fat3.2 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.7 g
Cholesterol15 mg
Sodium14025 mg
Potassium1470 mg
Calcium33 mg
Iron2.8 mg
Magnesium44 mg
Phosphorus407 mg
Zinc2.5 mg
Copper1.5 mg
Manganese0.3 mg
Vitamin D0.9 mcg
Vitamin C9.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.9 mg
Niacin (B3)17 mg
Folate90 mcg
Choline78 mg
Caffeine0 mg
Water428 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 34. The excerpt below is the record exactly as published.
MUSHROOM SAUCE. MAMIE LOCKE. One pound mushrooms peeled, wash in colander, chop fine and add two tablespoons salt, cover with water and soak two hours. Boil gently in same water two hours. Pepper and salt, thicken with tablespoon of flour rubbed in tablespoon of cream
Cook this with the app: pantry check, scaling, and the assistant.