Mussels Flamande (Flemish Style)
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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
7Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories6.7 kcal
Protein0.2 g
Carbohydrates1.3 g
Total Fat0.1 g
Sodium39 mg
Potassium106 mg
Calcium19 mg
Iron0 mg
Magnesium4.4 mg
Phosphorus8.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Water38 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 78. The excerpt below is the record exactly as published.
a branch of celery, cover and put on hot fire. Do not stir. When cooked pour the juice off and put mussels back in sauce pan, if they are not to be served immediately. Take out of the shells, according to article. Flamande (Flemish style), Mussels cooked w. sliced onions, celery, sea., little water, served natural w. mustard, diluted w. vinegar
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