Pickled Mushrooms
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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
100Calories
14 gProtein
15 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories100 kcal
Protein14 g
Carbohydrates15 g
Fiber4.5 g
Sugars9 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium23 mg
Potassium1442 mg
Calcium14 mg
Iron2.3 mg
Magnesium41 mg
Phosphorus390 mg
Zinc2.4 mg
Copper1.4 mg
Manganese0.2 mg
Vitamin D119 mcg
Vitamin C9.5 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)16 mg
Folate77 mcg
Choline78 mg
Caffeine0 mg
Water419 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 86. The excerpt below is the record exactly as published.
PICKLED MUSHROOMS. INGREDIENTS. Button mushrooms | Salt, mace, pepper, vinegar
Cook this with the app: pantry check, scaling, and the assistant.