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Mushrooms Baked in Cream
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
96Calories
7 gProtein
7 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories96 kcal
Protein6.8 g
Carbohydrates7.4 g
Fiber2.1 g
Sugars4.2 g
Total Fat5.9 g
Saturated Fat3.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Cholesterol15 mg
Sodium14 mg
Potassium682 mg
Calcium15 mg
Iron1.1 mg
Magnesium20 mg
Phosphorus189 mg
Zinc1.1 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C4.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.6 mg
Folate36 mcg
Choline36 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 195. The excerpt below is the record exactly as published.
MUSHROOMS BAKED IN CREAM Brush 12 large mushrooms. Remove stems, and peel caps. Put in a shallow buttered pan, cap side up. Sprinkle with salt and pepper
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