Fried Mussels
From Most for your money cookbook, 1938
Presented as published in 1938. 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
Nutrition per serving
180Calories
12 gProtein
26 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories180 kcal
Protein12 g
Carbohydrates26 g
Fiber9.1 g
Sugars2.8 g
Total Fat6.3 g
Saturated Fat2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol192 mg
Sodium135 mg
Potassium604 mg
Calcium170 mg
Iron4.7 mg
Magnesium64 mg
Phosphorus194 mg
Zinc1.3 mg
Copper0.4 mg
Manganese3.9 mg
Vitamin D1 mcg
Vitamin C55 mg
Vitamin A97 mcg
Vitamin E1 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B122.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate47 mcg
Choline168 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 14. The excerpt below is the record exactly as published.
FRIED MUSSELS Drain and dry steamed mussels; discard beards; season with pep- per and a very little salt. Roll in egg and then in crumbs, and quickly brown in fat. Serve with quartered lemon
Cook this with the app: pantry check, scaling, and the assistant.