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Mussels and Rice
From Cassell's dictionary of cookery, 1892
Serves 4
Time to boil rice: fifteen to twenty-five minutes.
Presented as published in 1892. 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
336Calories
7 gProtein
74 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories336 kcal
Protein6.6 g
Carbohydrates74 g
Fiber1.2 g
Sugars0.1 g
Total Fat9.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol25 mg
Sodium5.7 mg
Potassium108 mg
Calcium27 mg
Iron4 mg
Magnesium23 mg
Phosphorus108 mg
Zinc1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0 mg
Niacin (B3)3.9 mg
Folate213 mcg
Choline5.3 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 953. The excerpt below is the record exactly as published.
Mussels and Rice, — Cleanse the shells as before du-ected. Boil the mussels and re- move the beards. Strain their liquor for use. Pick, wash, and soak thii-teen ounces of rice, and boQ as for cuiTy. When ready, season with pepper, salt, nutmeg, and add an ounce and a half of butter
Cook this with the app: pantry check, scaling, and the assistant.