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Mushrooms with Bacon
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
518Calories
20 gProtein
2 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein20 g
Carbohydrates2.3 g
Fiber0.7 g
Sugars1.8 g
Total Fat48 g
Saturated Fat16 g
Monounsaturated Fat20 g
Polyunsaturated Fat7.5 g
Omega-30.3 g
Cholesterol84 mg
Sodium965 mg
Potassium480 mg
Calcium9.8 mg
Iron0.8 mg
Magnesium23 mg
Phosphorus273 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C1.5 mg
Vitamin A14 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.7 mg
Folate12 mcg
Choline73 mg
Caffeine0 mg
Water124 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 175. The excerpt below is the record exactly as published.
MUSHROOMS WITH BACON 8 slices bacon
Cook this with the app: pantry check, scaling, and the assistant.