vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ordinary or Dry Duxelle
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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
3Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories2.6 kcal
Protein0.2 g
Carbohydrates0.5 g
Fiber0.2 g
Sugars0.1 g
Total Fat0.1 g
Saturated Fat0.2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.9 g
Omega-30.3 g
Cholesterol0 mg
Sodium3.5 mg
Potassium36 mg
Calcium8.8 mg
Iron0.4 mg
Magnesium3.2 mg
Phosphorus3.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A26 mcg
Vitamin E0.6 mg
Vitamin K103 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9.7 mcg
Choline0.9 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 57. The excerpt below is the record exactly as published.
ORDINARY OR DRY DUXELLE The uses of Duxelle are legion, and it is prepared thus :— Slightly fry one teaspoonful of onions in one tablespoonful of butter and oil mixed. Add to this four tablespoonfuls of mush- room stalks and parings, chopped and well pressed in a towel with the view of expelling their vegetable moisture. Stir over a brisk fire until the latter has completely evaporated; season with salt, pepper, and nutmeg, and one coffeespoonful of well- chopped parsle
Cook this with the app: pantry check, scaling, and the assistant.