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Stewed Mushrooms
From The new Kentucky home cook book, 1884
Serves 4
Add lemon juice to keep mushrooms white.
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 92. The excerpt below is the record exactly as published.
STEWED MUSHROOMS. There are many varieties of mushrooms, some of which are very poisonous. Those that are proper for food are found only in open ground where the air is pure. They are in abundance during the months of August and Septem- ber, particularly after a misty night or early morning dew. Take thet largest mushrooms that are young and tender, wash them clean, removing the skins and stalks, cut into halves or quarters, throw them into a little boiling water, or what is much better, stock; use only enough to cover them ; season with salt, pepper, and a little butter
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