Mushroom Sauce

Name: Mushroom Sauce
Ingredients: Trim and wash the mushrooms; Make a white sauce; add the juice of a lemon; put in pepper and salt; a table-spoonful of mushroom ketchup

From À la mode cookery, 1902

Presented as published in 1902. 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

39Calories

1 gProtein

12 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories39 kcal

Protein0.5 g

Carbohydrates12 g

Fiber0.4 g

Sugars6.1 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium154 mg

Potassium150 mg

Calcium8.5 mg

Iron0.1 mg

Magnesium8.2 mg

Phosphorus12 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A4.4 mcg

Vitamin E0.4 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate22 mcg

Choline7.2 mg

Caffeine0 mg

Water104 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 51. The excerpt below is the record exactly as published.

Mushroom Sauce Trim and wash the mushrooms. Make a white sauce, add the juice of a lemon, put in pepper and salt, and cook the mushrooms in it. If brown mushroom sauce is required, add a table-spoonful of mushroom ketchup

Cook this with the app: pantry check, scaling, and the assistant.