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Stewed Mushrooms
From The Institute cook book, 1913
Serves 2
A few tablespoons of cream and a little grated nutmeg may be added.
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
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 65. The excerpt below is the record exactly as published.
STEWED MUSHROOMS 1 pint mushrooms Salt and pepper 1 tablespoon butter Flour
Cook this with the app: pantry check, scaling, and the assistant.