Stuffed Morels
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Serve very hot.
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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 226. The excerpt below is the record exactly as published.
fresh morels is pale buff, and of dried ones brown ; the height is from three to five inches ; as no poisonous fungus resembles them, they may be eaten 41 8 PRACTICAL AMERICAN COOKERY. with safety. After carefully washing the morels, and trim- ming off the roots, cook them according to any of the recipes given for cooking mushrooms. STUFFED MORELS. After cleansing the morels, cut them at the bottom far enough to admit a forcemeat of cold chopped meat and bread, highly seasoned, or of partly cooked sausage-meat; close them with a sliver of wood or a small metal skewer
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