Recipe Manuscript

To Stew Musrooms

Name: To Stew Musrooms
Prep time: PTPT10M
Cook time: PTPT20M
Yield: 2
Cuisine: European
Ingredients: 400g fresh mushrooms (button or cremini); 150 ml beef or vegetable stock (as 'gravy'); 10g mixed fresh herbs (thyme, parsley, marjoram), finely chopped; 1 small shallot (about 20g), minced; 1/4 tsp ground black pepper or nutmeg; 1/2 tsp fine sea salt, or to taste; 40g unsalted butter; 2 egg yolks

1626

From the treasured pages of Medicinal and cookery recipes of Mary Baumfylde

Written by Mary Baumfylde

Renaissance (1400 - 1700)European Beginner Intermediate Dinner Lunch

Original Recipe • 1626

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Stew Musrooms

"Put ym in a dish over coles till y heat hath drawn out ye liquor which must be put a way then putt to them a good quantity of gravie sweet herbs spice & salt & of shelot when they are enough put in a good peece of butterr & ye yelks of 2 Eggs Beaten--"

Note on the Original Text

The recipe is written in early modern English, marked by phonetic spellings—'ym' for 'them', 'coles' for 'coals', 'ye' for 'the', and 'ym' again as a contraction. Directions are brief and presume the cook's familiarity with technique, omitting precise measurements or cooking times. The style emphasizes process (such as drawing out mushroom liquor) and the layering of flavors, with only a bare hint at proportions or final presentation. This terse approach leaves modern cooks to interpret quantities, but rewards the adventurous with rich, earthy results.

Modern Kitchen Interpretation

Recipe's Origin

Medicinal and cookery recipes of Mary Baumfylde - Click to view recipe in book

Title

Medicinal and cookery recipes of Mary Baumfylde (1626)

You can also click the book image above to peruse the original tome

Writer

Mary Baumfylde

Era

1626

Publisher

Unknown

Background

A sumptuous journey into early 17th-century English cookery, this delightful volume offers a tantalizing glimpse into the recipes, flavors, and culinary secrets that once graced aristocratic tables. Prepare for a taste of history, presented with wit and wisdom!

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe originates from the early 17th century, as found in the household manuscript collection of Mary Baumfylde, an English gentlewoman active around 1626. Recipes like this one were often passed between families and annotated over decades; the one you see here might have been copied or edited through generations, reaching as late as the mid-18th century. The original audience was a literate household kitchen, where stewed mushrooms represented fashionable fare—both as a side and as a breakfast or supper dish in elite English homes.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, this dish would have been made over an open hearth using a shallow ceramic or metal dish set atop glowing coals. Mushrooms were cooked directly over heat, and liquid was poured off with ladles or spoons. Herbs and shallots would have been chopped with knives on wooden boards, and eggs beaten with simple whisks or forks. A serving spoon, perhaps of pewter or wood, would have finished the task of stirring in butter and eggs, creating that final, luxurious texture.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

20 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

14 oz fresh mushrooms (button or cremini)
2/3 cup beef or vegetable stock (as 'gravy')
1/3 oz (about 1/4 cup) mixed fresh herbs (thyme, parsley, marjoram), finely chopped
1 small shallot (about 3/4 oz), minced
1/4 tsp ground black pepper or nutmeg
1/2 tsp fine sea salt, or to taste
3 tbsp unsalted butter
2 egg yolks

Instructions

Begin by placing about 14 ounces of fresh mushrooms (such as button or cremini) into a heatproof dish.
Set the dish over moderate heat (such as on a stovetop or in an oven at 350°F) and allow the mushrooms to cook until they've released their juices.
Carefully pour off and discard this first liquid, as the original recipe instructs.
Next, add roughly 2/3 cup of strong beef or vegetable stock (the 'gravie'), a generous pinch of mixed herbs (thyme, parsley, and marjoram are appropriate), a pinch of ground spice (such as nutmeg or black pepper), salt to taste, and one finely minced shallot.
Simmer gently until the mushrooms are tender and have absorbed the flavors, about 10 minutes.
Finish the dish by stirring in 3 tablespoons of unsalted butter and the yolks of 2 eggs, lightly beaten, off the heat.
Stir quickly to thicken and enrich the sauce, taking care not to scramble the eggs.
Serve warm.

Estimated Calories

160 per serving

Cooking Estimates

You will need about 10 minutes to get all your ingredients ready. Cooking the mushrooms and simmering with the other ingredients takes about 20 minutes. Each serving has roughly 160 calories. This recipe makes 2 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.