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Mushrooms a la Poulette
From The encyclopaedia of practical cookery, 1892
Serves 3
Presented as published in 1892. 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
359Calories
20 gProtein
71 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories359 kcal
Protein20 g
Carbohydrates71 g
Fiber3.7 g
Sugars7.4 g
Total Fat2.4 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium23 mg
Potassium1291 mg
Calcium28 mg
Iron6.1 mg
Magnesium55 mg
Phosphorus403 mg
Zinc2.5 mg
Copper1.3 mg
Manganese0.7 mg
Vitamin D0.7 mcg
Vitamin C7.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.8 mg
Niacin (B3)19 mg
Folate184 mcg
Choline65 mg
Caffeine0 mg
Water431 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 576. The excerpt below is the record exactly as published.
Mushrooms a la Poulette. — Prepare and trim lgall. of Mushrooms, and put them into a saucepan with Joz. of flour mixed in 1 teacupful of water
Cook this with the app: pantry check, scaling, and the assistant.