Mushrooms and Bacon
From Chafing dish possibilities, 1898
Presented as published in 1898. 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
438Calories
28 gProtein
18 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein28 g
Carbohydrates18 g
Fiber5.6 g
Sugars11 g
Total Fat32 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.5 g
Omega-30.2 g
Cholesterol53 mg
Sodium629 mg
Potassium1942 mg
Calcium22 mg
Iron3.1 mg
Magnesium61 mg
Phosphorus614 mg
Zinc3.8 mg
Copper1.8 mg
Manganese0.3 mg
Vitamin D1.4 mcg
Vitamin C12 mg
Vitamin A8.8 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2.3 mg
Niacin (B3)23 mg
Folate95 mcg
Choline135 mg
Caffeine0 mg
Water555 g
As published
This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 25. The excerpt below is the record exactly as published.
Mushrooms and Bacon Cut five thin slices of bacon into strips ; put into a hot blazer, and cook until bacon is well browned, then remove bacon. Remove, and peel caps from eight selected mushrooms
Cook this with the app: pantry check, scaling, and the assistant.