Lunch
Mushroom Soup
A turn-of-the-century lunch recipe featuring lb. mushrooms, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- ½ lb. mushrooms
- 4 cups White Stock III
- ¼ cup pearl sago
- 1 cup boiling water
- 1 cup heavy cream
- Yolks 2 eggs
- Salt and pepper
Historical transcription
Source method
- 1
Clean and chop mushrooms, and add to stock. Cook twenty minutes and rub through a sieve. Cook sago in boiling water thirty minutes, add to stock, and as soon as boiling-point is reached, season with salt and pepper; then add cream and yolks of eggs.
Nutrition pending
No invented nutrition numbers.
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