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Mushrooms (Champignons) a la Perigord
From The Swedish, French, American cook book, 1918
Serves 4
Entree for luncheon or dinner.
Presented as published in 1918. 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
157Calories
7 gProtein
5 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories157 kcal
Protein7 g
Carbohydrates4.7 g
Fiber0.2 g
Sugars0.5 g
Total Fat15 g
Saturated Fat4.1 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.4 g
Cholesterol116 mg
Sodium344 mg
Potassium127 mg
Calcium32 mg
Iron2.7 mg
Magnesium8.9 mg
Phosphorus106 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A421 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate35 mcg
Choline3.4 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 430. The excerpt below is the record exactly as published.
ushrooms ( Champignons ) a la Perigord Select nice large mushrooms; peel and wash — leaving the stems on; cook [see recipe: Boiled Mushrooms]. When cold, put on a broiler. Make a Perigord sauce from one tablespoon butter, two tablespoons flour, one and a half cups of the juice of the mushrooms, two tablespoons sherry, pepper and salt; glaze the mushrooms with this sauce, leaving a plate underneath the broiler. Put in oven and cook for about ten minutes; when done, turn out on a round foundation of mousse of chicken
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