Stewed Mushrooms
From Mother Hubbard's cupboard, 1887
Presented as published in 1887. 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
123Calories
17 gProtein
18 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories123 kcal
Protein17 g
Carbohydrates18 g
Fiber5.6 g
Sugars11 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium28 mg
Potassium1781 mg
Calcium17 mg
Iron2.8 mg
Magnesium50 mg
Phosphorus482 mg
Zinc2.9 mg
Copper1.8 mg
Manganese0.3 mg
Vitamin D1.1 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)2.3 mg
Niacin (B3)20 mg
Folate95 mcg
Choline97 mg
Caffeine0 mg
Water517 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 5. The excerpt below is the record exactly as published.
STEWED MUSHROOMS. Let them lie in salt and water an hour ; cover with water and stew until tender; season with butter, salt and pepper: cream, if you wish
Cook this with the app: pantry check, scaling, and the assistant.