vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Scalloped Mushrooms
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
25Calories
4 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories25 kcal
Protein3.5 g
Carbohydrates3.7 g
Fiber1.1 g
Sugars2.2 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.7 mg
Potassium361 mg
Calcium3.4 mg
Iron0.6 mg
Magnesium10 mg
Phosphorus98 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C2.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.1 mg
Folate19 mcg
Choline20 mg
Caffeine0 mg
Water105 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.
Scalloped Mushrooms Wash, scrub, and peel one pound of fresh mushrooms. Saute in butter. Arrange in layers with White Sauce in buttered baking dish; when filled cover with cubes of bread
Cook this with the app: pantry check, scaling, and the assistant.