Skip to content

Baked Mushrooms in Cream

A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).

No ratings yet

A historical recipe

The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. two-thirds cup cream

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. Wash twelve large mushrooms.
  2. Remove stems, and peel caps.
  3. Put in a shallow buttered pan, cap side up.
  4. Sprinkle with salt and pepper, and dot over with butter;
  5. add two-thirds cup cream.
  6. Bake ten minutes in a hot oven.
  7. Place on pieces of dry toast, and pour over them cream remaining in pan.

Plating

Cookware for this recipe

  • Vegetable peeler
Source Public domain in the USA
Credit

From The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.