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Mushrooms in Spanish Sauce
From European and American cuisine, 1914
Serves 4
Presented as published in 1914. 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
20Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories20 kcal
Protein0.9 g
Carbohydrates4.4 g
Fiber0.9 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium288 mg
Potassium225 mg
Calcium10 mg
Iron2.1 mg
Magnesium12 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.2 mg
Vitamin A30 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate8.5 mcg
Water54 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 341. The excerpt below is the record exactly as published.
a little nutmeg, and gradually sufficient cream or milk to make the sauce of a proper consistence, and serve. Mushrooms in Spanish Sauce.— Cut nearly all the stalks away from 1 pint of small mushroom buttons, peel the tops, or rub them off with salt ; place in saucepan with y, pint Spanish sauce over the fire ; simmer slowly 20 minutes ; season with a little Cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.