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Mushrooms Stewed
From The new home cook book, 1896
Serves 1
Presented as published in 1896. 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
107Calories
5 gProtein
22 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories107 kcal
Protein4.9 g
Carbohydrates22 g
Fiber0.7 g
Sugars1.4 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9705 mg
Potassium259 mg
Calcium14 mg
Iron1.8 mg
Magnesium13 mg
Phosphorus87 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate52 mcg
Choline12 mg
Caffeine0 mg
Water92 g
As published
This recipe was extracted from The new home cook book (1896), page 74. The excerpt below is the record exactly as published.
MUSHROOMS STEWED. If fresh, let them lie in salt and water about one hour, then put them in the stewpan, cover with water and let them cook two hours gently. Dress them with cream, butter and flour as oysters, and season to taste
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