Mushrooms au Gratin
From The profession of cookery, from a French point of view, 1894
This dish is popular at grand banquets.
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
Nutrition per serving
196Calories
0 gProtein
6 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories196 kcal
Protein0.4 g
Carbohydrates6.3 g
Fiber0.6 g
Sugars0 g
Total Fat23 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol66 mg
Sodium3.3 mg
Potassium36 mg
Calcium14 mg
Iron0.2 mg
Magnesium4.4 mg
Phosphorus9 mg
Zinc0 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.3 mg
Caffeine0 mg
Water209 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 52. The excerpt below is the record exactly as published.
Mushrooms an Gratin are one of the most favoured entrees at grand banquets, — so favoured indeed that it is generally found neces- sary to provide twice the quantity of this dish in proportion to that of any other entree. They are prepared exactly in the following method. A gratin dish is covered at the bottom with an ounce of butter broken into bits, finely minced chives, chervil and parsley are sprinkled on to this, then a few bread-crumbs ; next the peeled mushrooms, stalks uppermost, the bread- crumbs and herbs sprinkled over, with half a teaspoonful of pepper, and a glassful of white wine
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Cook this with the app: pantry check, scaling, and the assistant.