vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mushroom White Sauce
From Miss Parloa's kitchen companion, 1887
Serves 1
Presented as published in 1887. 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
471Calories
11 gProtein
30 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories471 kcal
Protein11 g
Carbohydrates30 g
Fiber1 g
Sugars10 g
Total Fat35 g
Saturated Fat8.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.8 g
Cholesterol15 mg
Sodium934 mg
Potassium452 mg
Calcium278 mg
Iron1.4 mg
Magnesium37 mg
Phosphorus262 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.1 mcg
Vitamin C2.3 mg
Vitamin A325 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.4 mg
Folate32 mcg
Choline40 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 243. The excerpt below is the record exactly as published.
Mushroom White Sauce. Make a white sauce; after straining, add a can of mushrooms
Cook this with the app: pantry check, scaling, and the assistant.