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Stewed Mushrooms
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Mushrooms are considered difficult of digestion.
Presented as published in 1884. 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
50Calories
7 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories50 kcal
Protein7 g
Carbohydrates7.4 g
Fiber2.3 g
Sugars4.5 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium11 mg
Potassium721 mg
Calcium6.8 mg
Iron1.1 mg
Magnesium20 mg
Phosphorus195 mg
Zinc1.2 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C4.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.2 mg
Folate39 mcg
Choline39 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 180. The excerpt below is the record exactly as published.
Mushrooms. Peel the top and stalk, break in small pieces, place them in a stewpan, sprinkle slightly with salt and pepper, and let them stand half an hour, until the juice is drawn out. Stew the mushrooms in the juice aiid a little butter until tender, add cream to cover, and when the cream is hot serve on toast
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