Stewed Mushrooms
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Mushrooms should be cooked soon after picking.
Presented as published in 1913. 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
668Calories
26 gProtein
27 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories668 kcal
Protein26 g
Carbohydrates27 g
Fiber8.4 g
Sugars17 g
Total Fat56 g
Saturated Fat21 g
Monounsaturated Fat24 g
Polyunsaturated Fat7.3 g
Cholesterol51 mg
Sodium123 mg
Potassium2671 mg
Calcium25 mg
Iron4.2 mg
Magnesium76 mg
Phosphorus722 mg
Zinc4.4 mg
Copper2.7 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B120.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)3.4 mg
Niacin (B3)30 mg
Folate143 mcg
Choline168 mg
Caffeine0 mg
Water776 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 15. The excerpt below is the record exactly as published.
Stewed Mushrooms. Remove the stems from a dozen mushrooms, scrape and cut these in pieces. Peel the caps, leave whole if small, or break in pieces if large. Melt fourt table- spoons of butter or bacon fat, fry mushrooms three minutes, then add a little flour and sufficient stock or hot water
Cook this with the app: pantry check, scaling, and the assistant.