Mushrooms Baked in Cups

Ingredients

• One pint of mushrooms
• six eggs
• quarter of an ounce of chopped parsley
• half a pint of it

Method

1. 1

   Boil the stalks and parings of the mushrooms; strain the water from them, and put half a pint of it into a pan with the mushrooms well cleaned and chopped; add the parsley; season with pepper and salt, and let them boil gently over a slow fire or stove about half an hour; add the eggs well beaten, and mix all together; butter some small cups; put in the mixture, and bake quickly; turn them out on a dish, and serve with mushrooms, stewed white, or white sauce.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 53. The excerpt below is the record exactly as published.

Mushrooms Baked in Cups. One pint of mushrooms, six eggs, and quarter of an ounce of chopped parsley. Boil the stalks and parings of the mushrooms ; strain the water from them, and put half a pint of it

Cook this with the app: pantry check, scaling, and the assistant.