Americansidenut-freesoy-freefish-freeshellfish-free
Mushroom Stuffing
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
396Calories
16 gProtein
48 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories396 kcal
Protein16 g
Carbohydrates48 g
Fiber3.8 g
Sugars6.9 g
Total Fat21 g
Saturated Fat2.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol25 mg
Sodium527 mg
Potassium402 mg
Calcium117 mg
Iron3.2 mg
Magnesium37 mg
Phosphorus180 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C14 mg
Vitamin A1.6 mcg
Vitamin E1.6 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.4 mg
Folate82 mcg
Choline28 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 102. The excerpt below is the record exactly as published.
MUSHROOM STUFFING. Mushrooms, 14 pound. Lemon juice. Butter, 2 tablespoons. Bread crumbs, 14 pound. Onion, 1. Egg yolks, 2. Bacon, 2 ounces. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.