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Mushrooms Cooked Under Glass Bells
From A calendar of dinners, with 615 recipes, 1913
Serves 1
This method confines delicate flavor and aroma of mushrooms.
Presented as published in 1913. 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
1196Calories
5 gProtein
9 gCarbs
128 gFat
Full nutrition (24 nutrients)
Calories1196 kcal
Protein4.7 g
Carbohydrates8.9 g
Fiber0 g
Sugars0 g
Total Fat128 g
Saturated Fat48 g
Monounsaturated Fat17 g
Cholesterol241 mg
Sodium48 mg
Potassium227 mg
Calcium143 mg
Iron0 mg
Magnesium14 mg
Phosphorus134 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water136 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 83. The excerpt below is the record exactly as published.
Mushrooms Cooked Under Glass Bells Supreme of Chicken Asparagus, Cream Glacé Orange Ice Coffee *Mushrooms Cooked Under Glass Bells—Saute 4% pound of peeled mush- room caps in 3 tablespoons Crisco, season with salt and paprika, add 1 cup of cream
Cook this with the app: pantry check, scaling, and the assistant.