Stewed Mushrooms
From The Common sense recipe book, 1898
Presented as published in 1898. 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
15Calories
2 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein2.2 g
Carbohydrates2.3 g
Fiber0.7 g
Sugars1.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.5 mg
Potassium223 mg
Calcium2.1 mg
Iron0.4 mg
Magnesium6.3 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate12 mcg
Choline12 mg
Caffeine0 mg
Water65 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 43. The excerpt below is the record exactly as published.
STEW MUSHROOMS. Miss Brokovsk1. Peel them, and put them to stew in some milk till tender; when sufficiently done, put to them some butter and flour mixed together, a little cayennne, and some salt; part cream instead of milk
Cook this with the app: pantry check, scaling, and the assistant.