Stuffed Mushrooms
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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
100Calories
14 gProtein
15 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories100 kcal
Protein14 g
Carbohydrates15 g
Fiber4.5 g
Sugars9 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium23 mg
Potassium1442 mg
Calcium14 mg
Iron2.3 mg
Magnesium41 mg
Phosphorus390 mg
Zinc2.4 mg
Copper1.4 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C9.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)16 mg
Folate77 mcg
Choline78 mg
Caffeine0 mg
Water419 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 36. The excerpt below is the record exactly as published.
Stuffed Mushrooms. Take about a pound of mushrooms, wash, drain, and skin them, and cut off the stalk end. Stuff each mushroom with a layer of force-meat made the same as for roulade of veal. Pour a little oiled butter
Cook this with the app: pantry check, scaling, and the assistant.