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Mushroom Tea
From Vegetarian cookery, 1891
Serves 2
Presented as published in 1891. 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
59Calories
1 gProtein
6 gCarbs
4 gFat
Full nutrition (29 nutrients)
Calories59 kcal
Protein0.8 g
Carbohydrates6.3 g
Fiber2.5 g
Total Fat4.1 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium10 mg
Potassium58 mg
Calcium32 mg
Iron1.7 mg
Magnesium20 mg
Phosphorus14 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate9.5 mcg
Caffeine0 mg
Water1 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 153. The excerpt below is the record exactly as published.
Mushroom Tea. Wash any quantity of mushrooms, according to the strength required ; put them in a jar with a blade of mace
Cook this with the app: pantry check, scaling, and the assistant.