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Mushroom Soup
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 5
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
473Calories
17 gProtein
22 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories473 kcal
Protein17 g
Carbohydrates22 g
Fiber3.5 g
Sugars12 g
Total Fat38 g
Saturated Fat21 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol108 mg
Sodium180 mg
Potassium1378 mg
Calcium190 mg
Iron2 mg
Magnesium49 mg
Phosphorus461 mg
Zinc2.5 mg
Copper1.2 mg
Manganese0.2 mg
Vitamin D1.6 mcg
Vitamin C7.5 mg
Vitamin A31 mcg
Vitamin E0.1 mg
Vitamin K2.2 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)13 mg
Folate65 mcg
Choline78 mg
Caffeine0 mg
Water502 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 55. The excerpt below is the record exactly as published.
Mushroom Soup Have at band two pounds of good-sized fresh mushrooms. Select twelve of them and set aside. Chop the rest and f ry in melted batter. You can teli when they are done, for then the batter will be oily. Stir in two tablespoonf uls of flour. When thoroughly mixed, add one pint of milk, and one pint of cream, and one cup of consommé
Cook this with the app: pantry check, scaling, and the assistant.