Mushrooms with Ham
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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
50Calories
7 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories50 kcal
Protein7 g
Carbohydrates7.4 g
Fiber2.3 g
Sugars4.5 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium11 mg
Potassium721 mg
Calcium6.8 mg
Iron1.1 mg
Magnesium20 mg
Phosphorus195 mg
Zinc1.2 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C4.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.2 mg
Folate39 mcg
Choline39 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 36. The excerpt below is the record exactly as published.
Mushrooms with Ham. Peel about half a pound of fresh mush- rooms, cut off the stalks, then wash and drain them on a cloth, season with salt and pepper. Next, cut thinly a few slices of ham
Cook this with the app: pantry check, scaling, and the assistant.