Mushroom Sauce
From Buckmaster's cookery, 1887
This sauce requires almost constant stirring.
Presented as published in 1887. 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
1753Calories
18 gProtein
46 gCarbs
202 gFat
Full nutrition (32 nutrients)
Calories1753 kcal
Protein18 g
Carbohydrates46 g
Fiber1.9 g
Sugars3.8 g
Total Fat202 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0.3 g
Cholesterol582 mg
Sodium111 mg
Potassium1111 mg
Calcium304 mg
Iron2.6 mg
Magnesium53 mg
Phosphorus471 mg
Zinc2.3 mg
Copper0.7 mg
Manganese0.3 mg
Vitamin D50 mcg
Vitamin C4 mg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.1 mg
Folate78 mcg
Choline33 mg
Caffeine0 mg
Water460 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 96. The excerpt below is the record exactly as published.
MUSHROOM SAUCE (2). TO MAKE A PINT. Ingredients, I pt. of Button Mushrooms. 1 pt. of Cream. 1 £ oz. of Butter. 1. Take a pint of button mushrooms and prepare them as directed in the previous recipe. 2. Put them Buckmasters Cookery . 2 1 8 into a clean quart stewpan, with one ounce and a half of butter and one ounce of flour. 3. Mix by stirring well with a wooden spoon. 4. Add the mushrooms. 5. Season with a little salt
Cook this with the app: pantry check, scaling, and the assistant.