vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Mushrooms
From The Pattern cook-book, 1890
Serves 4
When milk or cream is preferred, use half the quantity of water and add a cupful of milk.
Presented as published in 1890. 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
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 122. The excerpt below is the record exactly as published.
STEWED MUSHROOMS. One quart of cleaned mushrooms. Two table-spoonfuls of butter. One table-spoonful of flour. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. One-half cupful of water
Cook this with the app: pantry check, scaling, and the assistant.