Stewed Mushrooms
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
Presented as published in 1885. 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 Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 23. The excerpt below is the record exactly as published.
stewed Mushrooms. Select mushrooms of uniform size. Wipe them clean with a soft cloth ; peel, commencing at the edge and finishing at the top ; cut off the lower part of the stem ; put them into a tin or earthen vessel and half cover them with cold water, and stew gently for fifteen minutes, frequently stirring to prevent burning ; sea- son with pepper and salt. When the stew is done stir into it one or more tablespoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.