pescatariannut-freeegg-freesoy-free
Mussels, Stewed
From Cassell's dictionary of cookery, 1892
Serves 2
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
114Calories
3 gProtein
16 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories114 kcal
Protein3.4 g
Carbohydrates16 g
Fiber2.5 g
Sugars0 g
Total Fat4.5 g
Saturated Fat1.2 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.6 g
Cholesterol2.8 mg
Sodium39 mg
Potassium107 mg
Calcium36 mg
Iron2.8 mg
Magnesium27 mg
Phosphorus47 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C3.4 mg
Vitamin A9.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate34 mcg
Choline6.5 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 954. The excerpt below is the record exactly as published.
Mussels, Stewed. — Take some carefully- prepared mussels, put them into a saucepan with as much of their liquor, strained and pre- viously boiled with a blade of mace, as will be required to cover them. Let them stew gently, and just before boiling add a thickening of butter and flour blended together
Cook this with the app: pantry check, scaling, and the assistant.