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Mussels - Water Sauce
From Cooking for profit, 1886
Serves 4
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
115Calories
3 gProtein
24 gCarbs
3 gFat
Full nutrition (20 nutrients)
Calories115 kcal
Protein3.4 g
Carbohydrates24 g
Total Fat3.2 g
Cholesterol7.9 mg
Sodium1 mg
Potassium43 mg
Calcium6.4 mg
Iron1.8 mg
Magnesium8.4 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin B60 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Water3.7 g
Estimated from matched ingredients across 4 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— Water Sauchet. The mussels having been steamed as above and taken out of the shells into a saucepan, strain the liquor they were steamed in into another saucepan. Put in a tablespoon of chopped parsley, a lit- tle butter, salt and pepper and let it boil, then thicken slightly with flour mixed in a teacup with water
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