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Tomatoes and Mushrooms
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
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
67Calories
3 gProtein
9 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories67 kcal
Protein3.3 g
Carbohydrates8.6 g
Fiber2.1 g
Sugars5 g
Total Fat3.2 g
Saturated Fat1.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol7.5 mg
Sodium79 mg
Potassium343 mg
Calcium93 mg
Iron0.8 mg
Magnesium21 mg
Phosphorus96 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C9.6 mg
Vitamin A163 mcg
Vitamin E2.1 mg
Vitamin K7.4 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate13 mcg
Choline18 mg
Caffeine0 mg
Water93 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 144. The excerpt below is the record exactly as published.
Tomatoes and Mushrooms Take a can of tomatoes, a dash of cayenne pepper, a heap- ìng teaspoon of corn-starch wet with milk, and aUow ali to sim- mer till the corn-starch is cooked. Then add a teaspoon of grated or fìuely chopped onions, a can of mushrooms, and a good tablespoon of Worcestershire sauce
Cook this with the app: pantry check, scaling, and the assistant.