Mushrooms
From The century cook book, 1894
Serves 4
Presented as published in 1894. 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
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 60. The excerpt below is the record exactly as published.
Mushrooms. Peel and wash a dozen heads of mushrooms, and whiten by plunging them alternately in hot and cold water. Let them drain, and when dry, put them in a sauce pan with a Mushrooms. tablespoonful of melted butter; cook for a few minutes, then add a teaspoonful of flour, a little salt and pepper, and half a pint of stock ; let cook slowly for fifteen or twenty minutes; remove the mushrooms and place on the dish on which they are to be served; add a little water to the sauce, and stir in the beaten yolks of two eggs and a tea- spoonful of vinegar; cook for a minute or two, and pour over the mushrooms, and serve. Boiled Hominy. Wash the hominy and put into a stone jar. Do not fill the jar much over half full with the hominy ; then fill up the jar with cold water, place the jar in a kettle of boiling water, and cook for six hours. Let be served as Spinach. loo Vegetables a side dish, season with melted butter or cream. For break- fast it is served with cream and sugar. Spinach. Cut off the roots, look over very carefully, and wash in several waters; boil for one-half hour, or until tender. Take up and drain in a colander, place in the dish in which it is to be served; make it smooth with a knife, then cut through it three or four times, both ways, with a sharp knife. Season liberally with hot melted butter, pepper and salt, if neces- sary. A cupful of scalded cream, or a drawn butter sauce, can be used as a dressing, instead of the melted butter, if preferred. Boiled Rice. Put one cupful of rice, and cover with two cupfuls of cold water; boil until the rice has absorbed the water; then add a pint of milk, and boil for thirty or forty minutes longer, stirring carefully from time to time; season with salt. Put it in the dish in which it is to be served, and pour over it a little melted butter. Parsnips. (Fried.) Scrape and wash clean, and boil until tender in salted water; take out of the kettle, drain and cut in halves; dip in a beaten ^g% and fry in hot butter, or lard. Parsnips. (Boiled.) Prepare as above and season with butter, pepper and salt, and serve hot. Succotash. Take two cupfuls of green corn cut off the cob, and one cupful The Parsnip. of green shelled beans; put in a stew pan, cover with water; add a teaspoonful of salt and boil until tender. When done, add one-half a cupful of cream, or milk, a smalllump of butter, pepper and salt if necessary; cook for a few minutes and serve. Vegetables loi Hominy Croquettes. Mix together two cupfuls of cold boiled hominy, two eggs, a tablespoonful of melted butter
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