Stuffed Mushrooms

Name: Stuffed Mushrooms
Ingredients: six drops of onion juice; a teaspoonful of flour; a quarter of a cupful of stock; a tablespoonful of minced chicken or livers; pepper; salt

From Luncheons, 1902

This quantity is enough for six or eight large caps. Serve as an entree or garnish for meat dishes.

Presented as published in 1902. 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

387Calories

13 gProtein

86 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories387 kcal

Protein13 g

Carbohydrates86 g

Fiber15 g

Sugars38 g

Total Fat1.7 g

Saturated Fat0.6 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol51 mg

Sodium47 mg

Potassium1352 mg

Calcium209 mg

Iron3.4 mg

Magnesium94 mg

Phosphorus308 mg

Zinc1.9 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C69 mg

Vitamin A488 mcg

Vitamin E0.3 mg

Vitamin K3.6 mcg

Vitamin B61.2 mg

Vitamin B122.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.7 mg

Folate262 mcg

Choline84 mg

Caffeine0 mg

Water813 g

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 30. The excerpt below is the record exactly as published.

STUFFED MUSHROOMS Cut the stems off close to the gills. Peel the caps. Cut the stems fine. Saute all the parts together in butter. Remove the caps when they are tender and before they lose shape. After the caps are removed add six drops of onion juice and a teaspoonful of flour. Let the flour cook a few min- utes and then add a quarter of a cupful of stock and a table- spoonful of minced chicken or livers, pepper, and salt

Cook this with the app: pantry check, scaling, and the assistant.