Mussels a la Poulette
From Pan-Pacific cook book, 1915
Small clams can be cooked in the same way.
Presented as published in 1915. 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
1877Calories
150 gProtein
45 gCarbs
130 gFat
Full nutrition (34 nutrients)
Calories1877 kcal
Protein150 g
Carbohydrates45 g
Fiber0.2 g
Sugars0.3 g
Total Fat130 g
Saturated Fat61 g
Monounsaturated Fat33 g
Polyunsaturated Fat11 g
Omega-30.4 g
Cholesterol785 mg
Sodium3519 mg
Potassium3967 mg
Calcium375 mg
Iron49 mg
Magnesium419 mg
Phosphorus2495 mg
Zinc20 mg
Copper1.2 mg
Manganese41 mg
Vitamin D1 mcg
Vitamin C103 mg
Vitamin A1415 mcg
Vitamin E9.7 mg
Vitamin K85 mcg
Vitamin B60.7 mg
Vitamin B12145 mcg
Thiamin (B1)2 mg
Riboflavin (B2)2.8 mg
Niacin (B3)19 mg
Folate539 mcg
Choline948 mg
Caffeine0 mg
Water1031 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 19. The excerpt below is the record exactly as published.
MUSSELS A LA POULETTE Scrub with a brush and clean two quarts of mussels. Place in a saucepan with a tablespoon each of finely chopped pars- ley and chives and half a cup of melted butter. Cover closely and steam until they are well opened, then remove the under shells. Strain the broth through a cheese cloth into a small saucepan and thicken with a tablespoon each of butter and flour blended. Before serving beat in the juice of a lemon, a pinch of paprika, the yolk of an egg and a tablespoon of butter
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