Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cayenne | 1 tsp (1.8g) | 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 pint of mushroom-buttons
- 1 pint of brown gravy
- 1/4 teaspoonful of grated nutmeg
- a pint of brown gravy by recipe 436
- 6 persons
- nutmeg
- cayenne
- salt
Directions
1128. INGREDIENTS.--1 pint of mushroom-buttons, 1 pint of brown gravy No. 436, 1/4 teaspoonful of grated nutmeg, cayenne and salt to taste.
_Mode_.--Make a pint of brown gravy by recipe 436; cut nearly all the stalks away from the mushrooms and peel the tops; put them into a stewpan, with the gravy, and simmer them gently from 20 minutes to 1/2 hour. Add the nutmeg and a seasoning of cayenne and salt, and serve very hot.
_Time_.--20 minutes to 1/2 hour.
_Average cost_, 9d. to 2s. per pint.
_Sufficient_ for 5 or 6 persons.
_Seasonable_.--Meadow mushrooms in September and October.
ANALYSIS OF FUNGI.--The fungi have been examined chemically with much care, both by MM. Bracannot and Vauquelin, who designate the insoluble spongy matter by the name of fungin, and the soluble portion is found to contain the bolotic and the fungic acids.