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Stewed Mushrooms (Alternative)
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Serve immediately.
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
64Calories
7 gProtein
10 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories64 kcal
Protein7.4 g
Carbohydrates10 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
Potassium727 mg
Calcium7.5 mg
Iron1.4 mg
Magnesium21 mg
Phosphorus199 mg
Zinc1.2 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D59 mcg
Vitamin C4.8 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.5 mg
Folate45 mcg
Choline39 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 243. The excerpt below is the record exactly as published.
Button Mushrooms are the best for stewing, and are more digestible when stewed in broth without cream or butter. Let the Mushrooms stew in some good stock for ten minutes. Beat a little flour
Cook this with the app: pantry check, scaling, and the assistant.