Frenchdinner
Mussel Soup
From The Cook Book, by "Oscar" of the Waldorf, 1896
Garnish with fried bread.
Presented as published in 1896. 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
1886Calories
200 gProtein
153 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories1886 kcal
Protein200 g
Carbohydrates153 g
Fiber4.2 g
Sugars0.1 g
Total Fat84 g
Saturated Fat19 g
Monounsaturated Fat21 g
Polyunsaturated Fat8.6 g
Cholesterol445 mg
Sodium3690 mg
Potassium5031 mg
Calcium406 mg
Iron59 mg
Magnesium444 mg
Phosphorus2825 mg
Zinc34 mg
Copper2.6 mg
Manganese41 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A576 mcg
Vitamin E7.4 mg
Vitamin K1.2 mcg
Vitamin B60.8 mg
Vitamin B12145 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)3.2 mg
Niacin (B3)30 mg
Folate903 mcg
Choline869 mg
Caffeine0 mg
Water2214 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 3. The excerpt below is the record exactly as published.
Mussel Soup. Qean thoroughly one-half gallon of mussels, and toss them in a saucepan over a fire until the shells open. Take them out, remove the weeds, etc., put them into a saucepan with one ounce each of butter and flour, and add a little chopped parsley and sweet herbs ; put the pan on the fire, pour in three pints of rich gravy
Cook this with the app: pantry check, scaling, and the assistant.