vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mushrooms Stewed in Cream
From Miss Parloa's kitchen companion, 1887
Serves 1
Presented as published in 1887. 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
865Calories
13 gProtein
18 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories865 kcal
Protein13 g
Carbohydrates18 g
Fiber2.8 g
Sugars5.5 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.4 g
Cholesterol241 mg
Sodium66 mg
Potassium1119 mg
Calcium155 mg
Iron1.4 mg
Magnesium40 mg
Phosphorus374 mg
Zinc2 mg
Copper0.9 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C5.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)10 mg
Folate48 mcg
Choline48 mg
Caffeine0 mg
Water513 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 280. The excerpt below is the record exactly as published.
Mushrooms Stewed in Cream. Prepare the mushrooms as for the plain stew, save that only half as much water should be used ; and after five minutes' boiling, add a cupful of cream
Cook this with the app: pantry check, scaling, and the assistant.