Boiled Mussels
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. C. J. Jeffries, Winnetka.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 163. The excerpt below is the record exactly as published.
BOILED MUSSELS.— Brush the shells and wash the mus- sels in several waters. Put them into a deep saucepan (without water), and sprinkle a little salt over them. Spread a napkin over them in the saucepan, put on the lid and scald them over a sharp knife. Shake frequently to keep them from burning. When the shells open, take the saucepan off the fire, drain the liquor
Cook this with the app: pantry check, scaling, and the assistant.