Breakfast
Mushroom toast
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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.
- Cut the stems of mushrooms fine and stew in a little milk.
- Slice, in quarters, the tops.
- Cook five minutes in plenty of butter.
- Then add cream enough to make a sauce;
- sprinkle with salt and pepper.
- Let the stems simmer until tender, adding some cream, if needed.
Historical transcription
Source method
- 1
Cut the stems of mushrooms fine and stew in a little milk. Slice, in quarters, the tops. Cook five minutes in plenty of butter. Then add cream enough to make a sauce; sprinkle with salt and pepper. Let the stems simmer until tender, adding some cream, if needed. There should be sauce enough to moisten the toast. Pour on toast and serve.
Nutrition pending
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