Mushrooms
From Jane Hamilton's recipes, 1909
Check for bad mushrooms while cooking.
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 14. The excerpt below is the record exactly as published.
MUSHROOMS. Take the fresh-gathered mushrooms, re- move the stems, and peel off the top skin. Wash them and put them on to stew in a stewpan either brass- or porcelain-lined. Put very little water with them; let them stew for an hour or until they are entirely done, season with salt and black pepper, and put in plenty of butter
Cook this with the app: pantry check, scaling, and the assistant.