Mushrooms la Provencals
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 64. The excerpt below is the record exactly as published.
Mushrooms la Provencals.— Cut the stalks off short, and peel. Lay them in an earthenware vessel with the underside upper- most. Pour in a little oil, salt, pepper, sweet herbs minced very fine, and powdered mace
Cook this with the app: pantry check, scaling, and the assistant.