vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mushroom Stems Stewed
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 225. The excerpt below is the record exactly as published.
MUSHROOM STEMS STEWED. Use the stems of the mushrooms when the caps have been already cooked ; cut them in rather small pieces ; put them .over the fire with a heaping tablespoonful of butter to a pint of stems, together with a palatable seasoning of salt
Cook this with the app: pantry check, scaling, and the assistant.