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Mussels a la St. Vincent
From Cookery for every household, 1914
Serves 2
Presented as published in 1914. 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
423Calories
47 gProtein
24 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories423 kcal
Protein47 g
Carbohydrates24 g
Fiber0.2 g
Sugars7.1 g
Total Fat14 g
Saturated Fat2.5 g
Monounsaturated Fat3 g
Polyunsaturated Fat5.1 g
Omega-30 g
Cholesterol140 mg
Sodium1342 mg
Potassium1207 mg
Calcium117 mg
Iron14 mg
Magnesium130 mg
Phosphorus785 mg
Zinc6.1 mg
Copper0.4 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A190 mcg
Vitamin E2.9 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B1244 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.3 mg
Folate159 mcg
Choline259 mg
Caffeine0 mg
Water329 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 800. The excerpt below is the record exactly as published.
Mussels a la St. Vincent 3 doz. mussels. Mayonnaise sauce. 2 oz. picked shrimps. Green salad. Aspic jelly.
Cook this with the app: pantry check, scaling, and the assistant.