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Mushroom Sauce
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
206Calories
2 gProtein
3 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories206 kcal
Protein1.5 g
Carbohydrates3.3 g
Fiber0.1 g
Sugars0.3 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol63 mg
Sodium13 mg
Potassium90 mg
Calcium37 mg
Iron0.1 mg
Magnesium4.7 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate3.3 mcg
Choline1.7 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 60. The excerpt below is the record exactly as published.
Mushroom Sauce. Cook 1 cup of cream in double boiler ; add % cup of mushrooms that have been previously cooked in their liquor and chopped, 1 tablespoon of lemon juice, 1 dessertspoon of butter, 1 heaping tea- spoon of flou
Cook this with the app: pantry check, scaling, and the assistant.