Mushroom Sauce for Chicken
From Purity flour cookbook, 1917
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 54. The excerpt below is the record exactly as published.
MUSHROOM SAUCE FOR CHICKEN Eub off the tender skin from a pint of mushrooms, with a little salt. Put them in a stewpan with blade of mace, a little grated nutmeg, 3 tablespoons butter, 1 teaspoon Purity Flour, 1 pint cream
Cook this with the app: pantry check, scaling, and the assistant.