Name: Stewed Mushrooms
Ingredients: one-half teaspoonful salt; one-half cup of cream instead of water

Stewed Mushrooms

A simple stew of mushrooms simmered with butter, salt, pepper, and cream, served on toast.

From an old cookbook · modernised transcription

By Clarke, Mary Lamson. [from old catalog] · From a historical cookbook (Internet Archive) · 2 ingredients

Stewed Mushrooms

Ingredients

one-half teaspoonful salt
one-half cup of cream instead of water

Directions

Prepare

Cut the mushrooms in small bits after draining from the acidulated water.

Cook

For each pint, add a generous tablespoonful of butter, one-half teaspoonful salt, and a speck of pepper.
Add just enough water to keep them from sticking to the sauce pan. Alternatively, use one-half cup of cream instead of water.
Simmer for ten minutes.
Serve on toast.

Nutrition, whole recipe (rough)

51Calories

0 gProtein

5 gFat

0 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Cream	1 tbsp (15ml) heavy	51
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Clarke, Mary Lamson. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Mushrooms (in the method): Form the main body of the dish, cooking down into a soft, tender texture.
Butter (in the method): Adds fat and richness, carrying flavor and helping the mushrooms soften in the pan.
Cream: Optional liquid that adds richness and a smoother, creamier sauce in place of water.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.