gluten-freenut-freesoy-freefish-freeshellfish-free
Mushrooms (au Gratin)
From Cassell's dictionary of cookery, 1892
Serves 1
Probable cost varies according to season.
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
162Calories
14 gProtein
5 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories162 kcal
Protein14 g
Carbohydrates4.7 g
Fiber1.3 g
Sugars1.7 g
Total Fat9.7 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium158 mg
Potassium324 mg
Calcium96 mg
Iron3.5 mg
Magnesium27 mg
Phosphorus221 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C34 mg
Vitamin A265 mcg
Vitamin E1.2 mg
Vitamin K410 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate90 mcg
Choline299 mg
Caffeine0 mg
Water109 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 946. The excerpt below is the record exactly as published.
MushrOOm.S (au Gratin). — Skin, wash, drain, and wipe dry some freshly-gathered flaj) mushrooms. Cut the stems to within a quarter of an inch, and fill the cup with the following seasoning : — Grated ham or bacon (rather fat), two ounces, shred shallot, half an ounce, a small bunch of chopped parsley, some thyme, a little powdered mace, and pepper and salt. Simmer the seasoning for five minutes in a little butter, and add the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.