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Mushroom Sauce
From The new Kentucky home cook book, 1884
Serves 1
Recipe attributed to Mrs. L. C. Dimmitt.
Presented as published in 1884. 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
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 38. The excerpt below is the record exactly as published.
MUSHROOM SAUCE. Have perfectly fresh mushrooms, take off the stems, skin them, put them into a sauce-pan, with water to cover well. Cook until tender, drain off the water, being careful not to break them. Add two heaping table-spoonfuls of butter with one tea-spoonful of flour rubbed into it, one pint of sweet cream, a little salt, very little nutmeg, one blade of mace
Cook this with the app: pantry check, scaling, and the assistant.