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Mushrooms Under Bells
From The Swedish, French, American cook book, 1918
Serves 1
Garnish with parsley.
Presented as published in 1918. 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
424Calories
3 gProtein
7 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories424 kcal
Protein2.6 g
Carbohydrates7.2 g
Fiber0 g
Sugars0.7 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium300 mg
Potassium152 mg
Calcium76 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus73 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline2.2 mg
Caffeine0 mg
Water107 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 433. The excerpt below is the record exactly as published.
Mushrooms Under Bells ( Champignons a la Clochette ) For this have a deep glass dish with a cover in the shape of a bell. Procure some fresh mushrooms; peel, wash, remove the stems, cut the mushrooms in four. Put in a frying pan with some butter, let cook for about fifteen minutes, add three table¬ spoons sherry, pepper and salt. When the mushrooms are done, add a little pinch of flour and half cup of the stock the peels and stems have cooked in; shake the pan until the sauce begins to get creamy, add some more sherry to taste and half cup rich cream
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