Frenchdinner
Mussels au Gratin
From Standard Paper-Bag Cookery, 1912
Serve in the same dish in which they were baked.
Presented as published in 1912. 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
20Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein0.5 g
Carbohydrates3.7 g
Fiber0.5 g
Sugars0.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium70 mg
Potassium34 mg
Calcium5.9 mg
Iron0.2 mg
Magnesium2.5 mg
Phosphorus8.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7.8 mcg
Choline1.2 mg
Caffeine0 mg
Water40 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 10. The excerpt below is the record exactly as published.
Mussels au Gratin. — Remove and clean the mussels, straining all the liquor thoroughly. Then make this sauce : Fry two tablespoonfuls of chopped onions in butter for a few minutes, but do not let them brown ; add about a teaspoonful of flour, and, while the onions are blending, add the liquor of the mussels, stirring it in slowly. Cook this mixture for a few minutes; then add a tablespoonful of vinegar, the same quantity of chopped parsley and pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.