Mushrooms Stewed
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
Nutrition per serving
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories1.1 kcal
Protein0 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.1 mg
Potassium5.3 mg
Calcium0.3 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1 mcg
Choline0.3 mg
Caffeine0 mg
Water4.8 g
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.
a lump of fresh butter, salt and pepper to taste, and a teaspoonful of lemon-juice. Cover the pan, and stew gently for half an hour, then thicken with a little flour, add a few spoonfuls of cream or milk, a little grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.