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Stuffed Mushrooms
From Soyer's standard cookery, 1912
Serves 4
Drain fat before serving.
Presented as published in 1912. 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
88Calories
7 gProtein
6 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories88 kcal
Protein7.2 g
Carbohydrates5.9 g
Fiber0.7 g
Sugars1.3 g
Total Fat3.8 g
Saturated Fat1.2 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol101 mg
Sodium211 mg
Potassium146 mg
Calcium26 mg
Iron1 mg
Magnesium10 mg
Phosphorus101 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C1.2 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate24 mcg
Choline88 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 96. The excerpt below is the record exactly as published.
Stuffed Mushrooms. Take about a dozen good-size cup mushrooms and after peel- ing and removing the stalks let them soak for an hour in salted water. In the meantime mince two ounces of cooked tongue or ham and two shallots. Fry the shallots in some butter till a golden color. Add the meat and a small French roll previously soaked in milk and thoroughly mashed. Mix the whole thoroughly, adding a little chopped parsley, grated nutmeg, and pepper and salt, and bind with the yolks of two or three eggs
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