Frenchdinnerpescatariannut-freeegg-freesoy-free
Mussel Soup
From Recipes for the million, 1891
Serves 2
Presented as published in 1891. 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
460Calories
50 gProtein
36 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories460 kcal
Protein50 g
Carbohydrates36 g
Fiber1.1 g
Sugars0 g
Total Fat21 g
Saturated Fat4.8 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Cholesterol110 mg
Sodium922 mg
Potassium1253 mg
Calcium101 mg
Iron15 mg
Magnesium110 mg
Phosphorus703 mg
Zinc8.4 mg
Copper0.6 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A144 mcg
Vitamin E1.9 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B1236 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.4 mg
Folate221 mcg
Choline217 mg
Caffeine0 mg
Water553 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 147. The excerpt below is the record exactly as published.
MUSSEL SOUP. — Put the mussels into a saucepan, boil them till they open, take them from the shells, and put them in a stew-pan with butter rolled in flour, parsley, and sweet herbs ; add some rich gravy— about a pint and a half to each quart of mussels
Cook this with the app: pantry check, scaling, and the assistant.