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Puree of Mushrooms
From With a saucepan over the sea, 1902
Serves 4
Served in Paris.
Presented as published in 1902. 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
54Calories
6 gProtein
8 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories54 kcal
Protein5.7 g
Carbohydrates7.7 g
Fiber1.8 g
Sugars4.5 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Cholesterol4.1 mg
Sodium215 mg
Potassium520 mg
Calcium26 mg
Iron1.5 mg
Magnesium19 mg
Phosphorus129 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C7.4 mg
Vitamin A5.7 mcg
Vitamin E0.6 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5 mg
Folate23 mcg
Choline32 mg
Caffeine0 mg
Water168 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 47. The excerpt below is the record exactly as published.
PUREE OP MUSHROOMS. (Paris.) Cook I pound of mushrooms in stock to cover, as above, take out the mushrooms and add to 137 With a Saucepan over the Sea the sauce i ounce of grated ham, i cup of stewed tomatoes, some chopped onion, nutmeg, parsley, and a bayleaf, salt, and pepper
Cook this with the app: pantry check, scaling, and the assistant.