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Mussel Soup
From Recipes for the million, 1891
Serves 4
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
98Calories
7 gProtein
11 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories98 kcal
Protein7.3 g
Carbohydrates11 g
Fiber0.5 g
Sugars0 g
Total Fat4.4 g
Saturated Fat1.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.2 g
Cholesterol6.7 mg
Sodium46 mg
Potassium159 mg
Calcium12 mg
Iron1.4 mg
Magnesium5.2 mg
Phosphorus63 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate46 mcg
Choline14 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 4 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
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