Mushrooms, Creamed
From Harper's cook book encyclopædia, 1902
Serves 3
Presented as published in 1902. 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
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 471. The excerpt below is the record exactly as published.
Mushrooms, Creamed. — Peel large, fresh mushrooms. Sprinkle with salt and pepper. Put in a saucepan with a little water. To a quart of mush- rooms add a table-spoonful of butter. Let simmer ten minutes. Pour in a pint of cream, in which should be mixed a table-spoonful of corn-starch. Stir two or three minutes, and take up. Mushrooms, Devilled. — Chop one quart of peeled mushrooms. Season with salt, pepper, and lemon -juice. Mix the yolks of two hard-boiled eggs and two raw eggs together, and stir in with one pint of bread-crumbs and one large table-spoonful of butter. Fill little shells with the mixture, cover with grated crackers and bits of but- ter. Set in the oven to brown. Mushrooms, Fricassee of. — Peel a quart of mushrooms
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