vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mushrooms with Cream
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Mushrooms may be cut into pieces.
Presented as published in 1898. 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
437Calories
6 gProtein
5 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories437 kcal
Protein5.5 g
Carbohydrates4.6 g
Fiber0 g
Sugars0.1 g
Total Fat56 g
Saturated Fat25 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol247 mg
Sodium61 mg
Potassium151 mg
Calcium88 mg
Iron0.4 mg
Magnesium10 mg
Phosphorus119 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water90 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 241. The excerpt below is the record exactly as published.
Mushrooms with Cream. — Toss the Mushrooms over a brisk fire in some butter seasoned with salt. When they are done, and the butter nearly all wasted away, add, off the fire, the yolk of an egg beaten up in good cream. Dust well with pepper
Cook this with the app: pantry check, scaling, and the assistant.