Torta di Funghi
From National viands à la mode, 1895
Presented as published in 1895. 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
7Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories7.2 kcal
Protein0.3 g
Carbohydrates1.4 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium0.9 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0 mg
Caffeine0 mg
Water3.4 g
As published
This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 22. The excerpt below is the record exactly as published.
Torta di Funghi Mushroom Tart Peel and cut some mushrooms into thin slices, and put them in a stewpan with a little lemon juice and a clove of garlic ; add salt to taste. After the juice is extracted it must be thrown away and olive oil introduced instead, then add a sprig of mint, and let all cook for twenty minutes. When it is done the clove of garlic m.ust be removed ; have ready a nice pastry open tart
Cook this with the app: pantry check, scaling, and the assistant.