Pickled Mussels
From English and French cookery, 1890
Presented as published in 1890. 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
17Calories
2 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein2.4 g
Carbohydrates0.7 g
Fiber0 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol5.6 mg
Sodium57 mg
Potassium64 mg
Calcium5.2 mg
Iron0.8 mg
Magnesium6.8 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A9.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B122.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate8.4 mcg
Choline13 mg
Caffeine0 mg
Water16 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 36. The excerpt below is the record exactly as published.
Mussels, Pickled, — Shell and remove the beards with care, put them in their own liquor, with whole pepper, ginger, mace, white pepper, and salt. Boil for 5 minutes, and when cold serve noth a little vinegar
Cook this with the app: pantry check, scaling, and the assistant.