Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
76
Calories
0g
Protein
5g
Fat
1g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
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
- two tablespoonfuls of sherry may be added if desired
- a pint of cream
Directions
1
_Contributed by Mrs. C. Stuart Patterson, Philadelphia, Pa._
2
If hothouse mushrooms are used they require cooking for nearly or quite 2 hours. When cooked, put the mushrooms in a vegetable press and squeeze the juice into the water in which they have been boiled, add to this small pieces of butter, and a pint of cream, smoothly thickened with a little flour, or better still, rice flour. Two tablespoonfuls of sherry may be added if desired. Pour into cups and serve with whipped cream on top.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg