Mushrooms en Casserole
From What to Have for Dinner, 1905
Presented as published in 1905. 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
702Calories
18 gProtein
21 gCarbs
64 gFat
Full nutrition (33 nutrients)
Calories702 kcal
Protein18 g
Carbohydrates21 g
Fiber4.5 g
Sugars9 g
Total Fat64 g
Saturated Fat36 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.7 g
Cholesterol181 mg
Sodium59 mg
Potassium1613 mg
Calcium121 mg
Iron2.3 mg
Magnesium51 mg
Phosphorus490 mg
Zinc2.8 mg
Copper1.4 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C9.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.2 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)16 mg
Folate77 mcg
Choline78 mg
Caffeine0 mg
Water521 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 67. The excerpt below is the record exactly as published.
MUSHROOMS EN CASSEROLE. Wash one pound mushrooms, remove caps and break in pieces. Dot over a casserole dish with small’ bits of butter, and add mushroom caps. Season with salt and pepper, and sprinkle with chopped truffles. Add three-fourths cup cream
Cook this with the app: pantry check, scaling, and the assistant.