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To Stew Mushrooms
From The art of cookery, 1899
Serves 4
The liquor of canned mushrooms should always be used in mushroom sauce or stewed mushrooms.
Presented as published in 1899. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories0.9 kcal
Protein0 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0 mg
Potassium4 mg
Calcium0.2 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.8 mcg
Choline0.2 mg
Caffeine0 mg
Water3.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 39. The excerpt below is the record exactly as published.
To Stew Mushrooms. — Put the mushrooms in a stew- pan with a lump of butter, salt and pepper to taste, and a tablespoonful of lemon juice to each pint of mush- room
Cook this with the app: pantry check, scaling, and the assistant.