Stewed Mushrooms
From The cult of the chafing dish, 1904
Presented as published in 1904. 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
22Calories
2 gProtein
4 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories22 kcal
Protein2.5 g
Carbohydrates3.5 g
Fiber1.5 g
Sugars1.6 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium5 mg
Potassium274 mg
Calcium7.3 mg
Iron0.8 mg
Magnesium10 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C1.5 mg
Vitamin A56 mcg
Vitamin E0.7 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate13 mcg
Choline13 mg
Caffeine0 mg
Water65 g
As published
This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 32. The excerpt below is the record exactly as published.
Stewed Mushrooms. Flood the Chafing Dish with really good olive oil. Put in a teaspoonful of Paprika and a pinch of salt. Drop in the mushrooms, after having stalked and peeled them
Cook this with the app: pantry check, scaling, and the assistant.