Frenchdinnerpescatariannut-freeegg-freesoy-free
Mussels a la Marinifere
From Harper's cook book encyclopædia, 1902
Serves 1
Requires a good flame and should not use a hot-water pan.
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
519Calories
71 gProtein
23 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories519 kcal
Protein71 g
Carbohydrates23 g
Fiber0.1 g
Sugars0.2 g
Total Fat24 g
Saturated Fat2.6 g
Monounsaturated Fat3 g
Polyunsaturated Fat3.6 g
Cholesterol199 mg
Sodium2886 mg
Potassium1936 mg
Calcium163 mg
Iron24 mg
Magnesium206 mg
Phosphorus1187 mg
Zinc9.6 mg
Copper0.6 mg
Manganese20 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A294 mcg
Vitamin E3.3 mg
Vitamin K25 mcg
Vitamin B60.3 mg
Vitamin B1272 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)9.6 mg
Folate255 mcg
Choline390 mg
Caffeine0 mg
Water524 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 161. The excerpt below is the record exactly as published.
Mussels a la Marinifere. — Scrape with a knife and wash four or five times in cold water the shells of a quart of very fresh mussels of medium size. Wipe dry, and put them into the chafing-dish with two table-spoon- fuls of cold water, a teaspoonful each of onions and parsley chopped very fine, two table - spoonfuls of soft bread-crumbs (crumbled, not grated), one heaping table-spoonful of butter, half a teaspoonful of salt, and two pinches of pepper. Cover and cook six minutes, turning the mussels twice, in order that each shell shall open. At the end of this time add a teaspoonful of good vinegar
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Cook this with the app: pantry check, scaling, and the assistant.