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Mushrooms, Scalloped
From Harper's cook book encyclopædia, 1902
Serves 4
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
Nutrition per serving
402Calories
2 gProtein
4 gCarbs
42 gFat
Full nutrition (22 nutrients)
Calories402 kcal
Protein2.4 g
Carbohydrates4.5 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Cholesterol121 mg
Sodium24 mg
Potassium113 mg
Calcium72 mg
Iron0 mg
Magnesium7 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Water68 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 472. The excerpt below is the record exactly as published.
Mushrooms, Scalloped. — Cover the bottom of a buttered dish with stale bread-crumbs ; sprinkle over with pep- per and salt and bits of butter. Place a layer of mushrooms alternately with the bread until the dish is full. Sprin- kle bread and bits of butter on the top, pour over a pint of cream, cover, and set in the oven for one hour. Remove the cover, let brown, and serve imme- diately. Mushroom Stew. — Trim and wipe a quart of large, fresh mushrooms. Put 3 ozs. of butter into a saucepan and set over the fire until melted. Throw the mushrooms in with a pounded blade of mace, a little salt and pepper
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