pescatariangluten-freenut-freeegg-freesoy-freeshellfish-free
Mushroom Sauce No. 2
From Lowney's cook book, 1907
Serves 1
Presented as published in 1907. 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
529Calories
13 gProtein
41 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories529 kcal
Protein13 g
Carbohydrates41 g
Fiber2.3 g
Sugars17 g
Total Fat46 g
Saturated Fat8.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol46 mg
Sodium1300 mg
Potassium844 mg
Calcium308 mg
Iron3 mg
Magnesium52 mg
Phosphorus327 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D3.1 mcg
Vitamin C8 mg
Vitamin A386 mcg
Vitamin E1.9 mg
Vitamin K5.5 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.6 mg
Folate44 mcg
Choline53 mg
Caffeine0 mg
Water282 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 48. The excerpt below is the record exactly as published.
Mushroom Sauce No. 2 1 cup White Sauce 1 tablespoon butter 1 cup fresh mushrooms 1 teaspoon lemon juice 1 tablespoon mushroom 1 tablespoon Worcestershire Sauce catsup i teaspoon paprika 1 tablespoon wine
Cook this with the app: pantry check, scaling, and the assistant.