vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mushrooms with White Sauce
From Virginia Cookery-book, 1884
Serves 1
Presented as published in 1884. 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
483Calories
9 gProtein
7 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories483 kcal
Protein9.4 g
Carbohydrates6.7 g
Fiber0.9 g
Sugars1.1 g
Total Fat47 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol307 mg
Sodium257 mg
Potassium232 mg
Calcium104 mg
Iron1.2 mg
Magnesium19 mg
Phosphorus191 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate28 mcg
Choline155 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 72. The excerpt below is the record exactly as published.
Gather some small, mild mushrooms, such as are just beginning to open from the button being most suitable for this purpose. Pick them, clean them thoroughly in every way, and then throw them into a bowl of cold water that has a little salt in it. Stir them about, pour off the wftter, pour more upon them, and then stir them about agaiu. Pour this second water off through a sieve, and spread the mushrooms out to dry. Set on a stewpan holding a piece of butter the size of an egg and a bunch of sweet herbs. When the mushrooms are dried put them in, and let the whole have a few tosses together, 148 VIROINIA COOKERY-BOOK. After this take out the bunch of herbs, dredge the mush- rooms with flour as they lie in the pan, and then add a little gravy to moisten them ; season with pepper and salt, and let them simmer a considerable time. Break four eggs and beat up the yolks ; grate in a lit- tle nutmeg, and add a gill of cream
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