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Stewed Mushrooms
From The home cook book, 1905
Serves 2
Canned mushrooms require less cooking.
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 104. The excerpt below is the record exactly as published.
STEWED MUSHROOMS Be sure you have the edible mushroom, not the poisonous toadstool. Scrape the stem and cut oflf the earthy part. Wash in cold water and take the skin from the top. Put them in a porcelain saucepan, half cover with water and stew till tender, which will be in about twenty minutes or half an hour. Salt, thicken, allowing a tablespoon of flour stirred in a tablespoon of butter to a pint of the mushrooms. Pepper
Cook this with the app: pantry check, scaling, and the assistant.