Mushrooms and Eggs

Name: Mushrooms and Eggs
Ingredients: one pound mushrooms; one-half dozen hard-boiled eggs; one tablespoon (heaping) butter; same of flour; one tablespoon sugar; a teaspoon salt; one-half teaspoon dry mustard; one-half teaspoon white pepper; four tablespoons strong vinegar; two of water; one-half cup cream

From The National home cook book, 1900

This will serve 10 persons.

Presented as published in 1900. 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

1065Calories

56 gProtein

42 gCarbs

87 gFat

Full nutrition (33 nutrients)

Calories1065 kcal

Protein56 g

Carbohydrates42 g

Fiber5 g

Sugars25 g

Total Fat87 g

Saturated Fat34 g

Monounsaturated Fat21 g

Polyunsaturated Fat5.1 g

Cholesterol1271 mg

Sodium2756 mg

Potassium1961 mg

Calcium252 mg

Iron6.6 mg

Magnesium88 mg

Phosphorus1001 mg

Zinc6 mg

Copper1.5 mg

Manganese0.5 mg

Vitamin D7.5 mcg

Vitamin C9.9 mg

Vitamin A447 mcg

Vitamin E3.2 mg

Vitamin K3.8 mcg

Vitamin B60.9 mg

Vitamin B123.5 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)3.4 mg

Niacin (B3)17 mg

Folate224 mcg

Choline962 mg

Caffeine0 mg

Water800 g

As published

This recipe was extracted from The National home cook book (1900), page 80. The excerpt below is the record exactly as published.

MUSHROOMS AND EGGS—Peel and mince one pou mushrooms and one-half dozen hard-boiled eggs. Mix w Serve very cold: Cream dressing: Beat to @ cream o tablespoon (heaping) butter, same of flour. Stir into th one beaten egg, one tablespoon sugar, a teaspoon salt un one-half teaspoon each dry muStard and white pepper. _ _ four tablespoons strong vinegar and two of water. — until thick and just before serving add one- halt cu cream

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