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Mushrooms Stewed in Cream
From The national course in home economics, 1917
Serves 4
Will serve four persons.
Presented as published in 1917. 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
248Calories
5 gProtein
8 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories248 kcal
Protein5.3 g
Carbohydrates8.1 g
Fiber1.1 g
Sugars2.8 g
Total Fat22 g
Saturated Fat13 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol64 mg
Sodium23 mg
Potassium439 mg
Calcium55 mg
Iron0.7 mg
Magnesium16 mg
Phosphorus146 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C2.4 mg
Vitamin A3.7 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.3 mg
Folate22 mcg
Choline22 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 344. The excerpt below is the record exactly as published.
MUSHROOMS STEWED IN CREAM. Clean one pound fresh mushrooms. Break into pieces, if large. Saute in hot butter. Put into casserole. Cover with rich milk or cream, and let simmer gently for twenty minutes. To thicken cream, blend smoothly one level tablespoon flour with three or four tablespoons milk for each cup of milk used for stewing. Add thickening to mushrooms when about half done. Season to taste with salt and pepper
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