Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 cup of chopped mushrooms add 1 tsp
- 49 scalloped mushrooms
- 1 tsp
- 10 baked potatoes
- 4 tbs
- 2 tbs
- 3 tbs
- 2 layers of each is suffi- cient
- salt
- pepper
Directions
Prepare the same mixture as above. Have hot shells of puff paste that have been baked in patty pans. Drop a spoonful in each and serve hot.
SCALLOPED MUSHROOMS. Place alternate layers of cracker crumbs and mush- rooms in a thickly covered baking dish and season each layer highly with pepper, salt, and a little lemon juice. Have the last layer of crumbs. Dot with bits of butter. Pour a teacupful of cream or delicate stock over. Bake 20 minutes and serve very hot.
STUFFED MUSHROOMS. To 1 cup of chopped mushrooms add 1 tsp. of grated onion and put on the stove to heat in a little cream and butter. Fill large mushrooms with the mixture, which has been highly seasoned. Lay them thickly on a buttered dish, sprinkle each with fine salted bread crumbs, bake for 10 minutes in a hot oven and serve. Mrs. J. F. Willis.
DELICATESSEN POTATOES. 10 baked potatoes; cream sauce; 4 tbs. of toasted bread crumbs; 2 tbs. melted butter. Crumble the pota- toes while warm before taking out of the shells. Make a very thick cream sauce, using 4 tbs. of flour and 3 tbs. of melted butter; add milk until a thick sauce is made. Season with salt and pepper. Put a layer of potatoes in a baking dish, then a layer of cream sauce; 2 layers of each is suffi- cient. Bake until the cream sauce browns on top. Put toasted bread crumbs in saucepan with 2 tbs. of melted butter; when hot cover the scalloped potatoes with these just before serving. The success of this dish depends on using baked potatoes and having the cream sauce thick enough to make a layer that will not mix with the potatoes.
Mrs. Emmett T. White.