Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Meat | not in our table | 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 cupful of fresh chopped mint
- one-half cupful of vinegar
- one pint of cream
- a cupful of good meat gravy strained over
- one-quarter cup- ful of sugar
- one canful of mushrooms
- butter the size of an egg
Directions
One cupful of fresh chopped mint, one-quarter cup- ful of sugar, one-half cupful of vinegar; use only the leaves and tender tips of the mint; let it stand an hour before serving. This is very nice with roast lamb.
Cooking School.
MUSHKOOM SAUCE— No. 1.
Half a canful of mushrooms, boiled and chopped, a cupful of good meat gravy strained over them ; stew five minutes; thicken with browned flour and season well. M. N.
MUSHROOM SAUCE— No. 2.
One canful of mushrooms, chopped fine, one pint of cream, butter the size of an egg, salt, pepper and lemon juice ; thicken with browned flour and cook until thick. Mrs. A. J. McGilvray.