Breakfast
Mushrooms on toast
Mushrooms on toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including peel and broil fresh mushrooms, spread them with butter, dust with salt and pepper, .
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.
- Peel and broil fresh mushrooms, spread them with butter, dust with salt and pepper, and serve them on rounds of toast.
- Or you may cut the mushrooms in quarters, put them in a double boiler with a tablespoonful of butter and cook until tender.
Historical transcription
Source method
- 1
Peel and broil fresh mushrooms, spread them with butter, dust with salt and pepper, and serve them on rounds of toast. Or you may cut the mushrooms in quarters, put them in a double boiler with a tablespoonful of butter and cook until tender. They may then be seasoned to taste and poured, sauce and all, on rounds or triangles of crustless toast.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.