Mushroom Stew
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
130Calories
4 gProtein
8 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories130 kcal
Protein4.4 g
Carbohydrates7.6 g
Fiber1.4 g
Sugars3.5 g
Total Fat11 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol31 mg
Sodium13 mg
Potassium597 mg
Calcium15 mg
Iron1.2 mg
Magnesium27 mg
Phosphorus150 mg
Zinc0.9 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C2.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.3 mg
Folate25 mcg
Choline31 mg
Caffeine0 mg
Water233 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 30. The excerpt below is the record exactly as published.
a pint of fresh mushrooms, cook gently for five minutes in enough salted boiling water to just cover them; then add a scant tablespoonful of butter, sea- 108 son with paprika and a gill of red wine
Cook this with the app: pantry check, scaling, and the assistant.