Mushrooms (a la Creme)
From The white ribbon cook book, 1894
Serves 3
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 white ribbon cook book (1894) by Kathryn Armstrong, page 50. The excerpt below is the record exactly as published.
Mushrooms (a la Creme) — Cut the mush- rooms in pieces, and toss them over a brisk fire in butter seasoned with salt, a very little nut- meg, and 1 bunch herbs. When they are done enough, and the butter nearly all wasted away, take out the herbs, add the yolk of 1 egg beaten up in some good cream
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