pescatariangluten-freenut-freeegg-freesoy-free
Mussels Stewed
From Cooking for profit, 1886
Serves 2
Cost is similar to oysters.
Presented as published in 1886. 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
110Calories
9 gProtein
8 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories110 kcal
Protein8.8 g
Carbohydrates7.8 g
Fiber0.4 g
Sugars6 g
Total Fat4.8 g
Saturated Fat2.4 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol25 mg
Sodium161 mg
Potassium372 mg
Calcium177 mg
Iron2.3 mg
Magnesium33 mg
Phosphorus204 mg
Zinc1.2 mg
Copper0.1 mg
Manganese1.3 mg
Vitamin D1.2 mcg
Vitamin C20 mg
Vitamin A110 mcg
Vitamin E0.4 mg
Vitamin K205 mcg
Vitamin B60.1 mg
Vitamin B125.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate35 mcg
Choline48 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 106. The excerpt below is the record exactly as published.
Mussels Stewed. Having steamed the mussels and taken them oirt of their shells make a milk stew the same as for oysters, by boiling a cup of milk and adding half cup of liquor from the steamed mussels with butter and pepper. Taste for salt; add a sprinkling of parsley
Cook this with the app: pantry check, scaling, and the assistant.