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Mushrooms with Tomatoes
From Lowney's cook book, 1907
Serves 4
Presented as published in 1907. 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
46Calories
3 gProtein
9 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories46 kcal
Protein3.4 g
Carbohydrates9 g
Fiber2.8 g
Sugars6 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium12 mg
Potassium618 mg
Calcium20 mg
Iron0.8 mg
Magnesium25 mg
Phosphorus93 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C26 mg
Vitamin A77 mcg
Vitamin E1 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate37 mcg
Choline22 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 60. The excerpt below is the record exactly as published.
Mushrooms with Tomatoes Wash, scrub, and peel one half pound of fresh mush- rooms. Break in small pieces and saute in butter. Wash and remove skins from six tomatoes. Slice tomatoes and arrange in layers with sauted mush- rooms in buttered baking dish or in ramekins. Cover 152 LOWNEY'S COOK BOOK with Tomato Sauce, well seasoned with onion
Cook this with the app: pantry check, scaling, and the assistant.