Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 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 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
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
- one tablespoonful of flour
- half pint of milk
- two quarts of mushrooms
- butter the size of an egg into a saucepan
Directions
The simplest way of cooking mushrooms is the best. If you have fresh country ones great care must be taken in cleaning them. Wash them in cold water, and if they are large, skin them. Cut each stem across the end, and if there are any holes as small as a fine needle, if you follow them up you will probably find worms. They always creep up through the stems, and if the stems are solid the mushrooms are good. When they are entirely clean drain them. Now i)ut a lump of butter the size of an egg into a saucepan. When it bub- bles stir into it one tablespoonful of flour, thin it with one- half pint of milk. Flavor it with salt and a little red pepper. When the flour is cooked stir in the mushrooms, and let them boil for two or three minutes. This quantity of sauce is enough for two quarts of mushrooms, but it is best to make the same amount even if you have fewer mushrooms. When cooked in this way they are very nice served on toast or in })ate shells. If you really like the flavor of mushrooms you will not ruin them by adding Worcestershire sauce.