pescatariannut-freeegg-freesoy-free
Mussel Soup
From Consult me, 1902
Serves 2
Before boiling, take out the moss, crabs, etc.
Presented as published in 1902. 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
339Calories
41 gProtein
22 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories339 kcal
Protein41 g
Carbohydrates22 g
Fiber0.8 g
Sugars0.1 g
Total Fat15 g
Saturated Fat2.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.9 g
Cholesterol103 mg
Sodium887 mg
Potassium1131 mg
Calcium104 mg
Iron14 mg
Magnesium112 mg
Phosphorus639 mg
Zinc6.1 mg
Copper0.4 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A197 mcg
Vitamin E1.8 mg
Vitamin K205 mcg
Vitamin B60.2 mg
Vitamin B1236 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6 mg
Folate181 mcg
Choline204 mg
Caffeine0 mg
Water358 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 333. The excerpt below is the record exactly as published.
MUSSEL SOUP. — Boil the mussels till they are open ; take them off ; put them into another stewpan ; then with butter rolled in flour, some MUS MUS 267 parsley, and sweet herbs, with some good gravy, let them simmer till re- duced to one half ; add a liaison, and serve it up hot. Before boiling, take out the moss, crabs, &c. MUSSELS, to Stew.— Wash and pick out moss, and boil as before ; put them into a saucepan ; to a quart of mussels
Cook this with the app: pantry check, scaling, and the assistant.