Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint of milk
- 2 pound fresh mushrooms
- 2 tablespoonfuls butter
- 1 tablespoonful flour
- 1 teaspoonful salt
- 2 eggs
Directions
1 pint of milk. % cup of cream.
i/2 pound fresh mushrooms.
2 tablespoonfuls butter.
1 tablespoonful flour. 1 teaspoonful salt. Speck of pepper. Yolks of 2 eggs.
Scald the milk in a double boiler. Melt the but- ter, stir into it the flour, salt and pepper. Stir this into the hot milk, let cook for ten minutes, then add to it the beaten yolks and cream, stirring and cooking five minutes. Peel the mushrooms, cut off the stems and break them in small pieces. Put them in a sauce pan with just enough hot water to keep them from sticking. Let them cook five minutes. Chop fine. Add them to the cream soup and serve. The eggs may be omitted or slightly beaten and added a few minutes before serving.