Mussels, Poulette Style
From The Cook Book, by "Oscar" of the Waldorf, 1896
Nutmeg, mace, or chopped parsley can be added for flavor.
Presented as published in 1896. 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
80Calories
5 gProtein
17 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories80 kcal
Protein5 g
Carbohydrates17 g
Fiber6.3 g
Sugars0.2 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol5.6 mg
Sodium62 mg
Potassium397 mg
Calcium116 mg
Iron3.2 mg
Magnesium50 mg
Phosphorus79 mg
Zinc0.6 mg
Copper0.4 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A16 mcg
Vitamin E0.4 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline16 mg
Caffeine0 mg
Water19 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 45. The excerpt below is the record exactly as published.
Mussels, Poulette Style. Take some mussels that have been hustled or plainly cooked, remove the half shell that does not contain the fish, take off the beard and weed, remove any young crabs there may be, and put them on a dish either piled up or packed closely together. In the meantime prepare a little melted butter, made with the mussel liquor instead of water and a good quantity of butter, and sprinkle over a little pepper and sufficient vinegar
Cook this with the app: pantry check, scaling, and the assistant.