Mushroom Sauce
From The housekeeper's companion, 1883
Presented as published in 1883. 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 housekeeper's companion (1883), page 87. The excerpt below is the record exactly as published.
Mushroom Sauce. — Wash and pick one pint of fresh mushrooms (or one can of French mushrooms), put in a sauce- pan with a little salt, nutmeg (three grates), one blade of mace, one pint of very sweet cream, a lump of butter (size of a pullet's egg) rubbed in one teaspoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.