Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- one pound of fresh mushrooms
- two tablespoons of butter
- one-fourth teaspoon of salt
- one-eighth teaspoon of pepper
- one teaspoon of parsley chopped
- one-fourth teaspoon soda
- one-half lemon
- lemon juice
- parsley
Directions
MUSHROOM SAUTES— One pound of fresh mushrooms, two tablespoons of butter, juice of one-half lemon, one-fourth teaspoon of salt, one-eighth teaspoon of pepper, one teaspoon of parsley chopped. Wash, remove stems, peel caps and break in pieces. Place in spider with butter and seasoning. Cover and cook ten minutes, tossing them. Add lemon juice and parsley and serve on hot slices of toast.
JULIA M. FAR A.
BRUSSELS SPROUTS— Wash in cold water, pick off the wilted leaves, and put into salted boiling water, adding one-fourth teaspoon soda. Boil rapidly for twenty minutes, uncovered. Drain. Fry cracker or bread crumbs in butter to a light brown and pour over sprouts.