Stuffing for Mushroom Caps

Name: Stuffing for Mushroom Caps
Ingredients: six mushrooms; one tablespoon parsley; one tablespoon onion; one tablespoon butter; moisten with Espagnol Sauce

From What to Have for Dinner, 1905

Presented as published in 1905. 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

586Calories

40 gProtein

26 gCarbs

50 gFat

Full nutrition (33 nutrients)

Calories586 kcal

Protein40 g

Carbohydrates26 g

Fiber8 g

Sugars8.7 g

Total Fat50 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.7 g

Cholesterol31 mg

Sodium2374 mg

Potassium2202 mg

Calcium64 mg

Iron4.3 mg

Magnesium93 mg

Phosphorus655 mg

Zinc5.2 mg

Copper1.7 mg

Manganese0.6 mg

Vitamin D0.8 mcg

Vitamin C57 mg

Vitamin A19 mcg

Vitamin E0.1 mg

Vitamin K73 mcg

Vitamin B61.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2.1 mg

Niacin (B3)21 mg

Folate168 mcg

Choline74 mg

Caffeine0 mg

Water525 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 49. The excerpt below is the record exactly as published.

Stuffing for Mushroom Caps. Finely chop six mushrooms, add one tablespoon, each, parsley and onion finely chopped and one tablespoon utter. Moisten with Espaifiol Sauc

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