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Mushroom Stuffing
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
126Calories
2 gProtein
10 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories126 kcal
Protein1.9 g
Carbohydrates9.7 g
Fiber0.6 g
Sugars0.8 g
Total Fat8.9 g
Saturated Fat5.3 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol22 mg
Sodium246 mg
Potassium29 mg
Calcium27 mg
Iron0.7 mg
Magnesium6 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A69 mcg
Vitamin E0.2 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate15 mcg
Choline3.9 mg
Caffeine0 mg
Water2.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 89. The excerpt below is the record exactly as published.
Mushroom Stuffing Brush fish with lemon juice and sprinkle with salt and pepper. Put one fillet in buttered pan or on oven-proof platter, spread with stuffing, cover with remaining fillet, pour over cream or milk, and bake 25 minutes in moderately hot oven (375° F.). Sprinkle with bread crumbs and bake until crumbs are brown. Remove to hot serving dish and strain liquor remaining in pan over it. Mushroom Stuffing. Mix % cup bread crumbs with 3 table- spoons melted butter and 14 cup mushroom caps, cut in pieces,. ¥ teaspoon salt, and a few grains pepper. FISH 219 PLANKED HADDOCK Put two haddock fillets on buttered plank (p. 263), sprinkle with salt and pepper, brush over with melted butter, and bake 30 min- utes in hot oven (400° F.). Garnish with mashed potatoes, out- lining the original shape of the fish, making as prominent as possible head, tail, and fins. Bake until potatoes are well browned, when fish should be thoroughly cooked. Finish garnishing with parsley and slices of lemon, sprinkled with finely chopped parsley. FILLETS OF HADDOCK, WHITE WINE SAUCE 2 haddock fillets Y% cup Fish Stock (p. 160) 5 tablespoons melted butter
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