Stewed Mushrooms with Spanish Sauce
From French dishes for American tables, 1886
Presented as published in 1886. 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
96Calories
6 gProtein
20 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories96 kcal
Protein5.7 g
Carbohydrates20 g
Fiber4.1 g
Sugars1.4 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium1155 mg
Potassium1123 mg
Calcium44 mg
Iron8.8 mg
Magnesium53 mg
Phosphorus177 mg
Zinc1.2 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D0.1 mcg
Vitamin C22 mg
Vitamin A120 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.7 mg
Folate46 mcg
Choline12 mg
Caffeine0 mg
Water282 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 64. The excerpt below is the record exactly as published.
our mush- rooms on top ; or serve the mushrooms singly on very hot toast, on which you have put a little butter. 403. Stewed Mushrooms, Spanish Sauce. Put half a pint of Spanish sauce (Art. 80) in a sauce- pan, with a sherry-glass of sherry
Cook this with the app: pantry check, scaling, and the assistant.