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Mussel Sauce

Name: Mussel Sauce
Yield: 2 servings
Ingredients: Make three-quarters of a pint of very strong stock; from a pound or more of good veal; onions; parsley; thicken with plenty of butter; kneaded in flour; add some mussels; a glass of white wine; the juice of a lemon; salt; white pepper

From Banquets of the nations, 1911

Serves 2

Presented as published in 1911. 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

496Calories

49 gProtein

12 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories496 kcal

Protein49 g

Carbohydrates12 g

Fiber0.2 g

Sugars4.1 g

Total Fat18 g

Saturated Fat6.9 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol191 mg

Sodium440 mg

Potassium952 mg

Calcium42 mg

Iron2.3 mg

Magnesium65 mg

Phosphorus512 mg

Zinc7.2 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C20 mg

Vitamin A1.8 mcg

Vitamin E0.7 mg

Vitamin K0.4 mcg

Vitamin B61.1 mg

Vitamin B123 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)20 mg

Folate48 mcg

Choline19 mg

Caffeine0 mg

Water477 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 214. The excerpt below is the record exactly as published.

Mussel Sauce. Make three-quarters of a pint of very strong stock from a pound or more of good veal, onions, and parsley, and thicken with plenty of butter kneaded in flour. Strain and add some mussels, a glass of white wine, the juice of a lemon, salt, and white pepper

Cook this with the app: pantry check, scaling, and the assistant.