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Pickled Mussels (Moules marinees) a la Octavious
From The Swedish, French, American cook book, 1918
Serves 4
[Used for appetizers.]
Presented as published in 1918. 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
280Calories
36 gProtein
11 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories280 kcal
Protein36 g
Carbohydrates11 g
Fiber0 g
Sugars0 g
Total Fat6.7 g
Saturated Fat1.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.8 g
Cholesterol84 mg
Sodium860 mg
Potassium962 mg
Calcium85 mg
Iron12 mg
Magnesium103 mg
Phosphorus596 mg
Zinc4.8 mg
Copper0.3 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A144 mcg
Vitamin E1.7 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B1236 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.8 mg
Folate126 mcg
Choline195 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 194. The excerpt below is the record exactly as published.
Pickled Mussels (Moules marinees) a la Octavious Take two quarts of nice large fat mussels; wash in several waters clean from dirt and sand; put in little hot water to steam until they open, then take off the stove. Remove mussels and liquid from shells; put mussels in bottles. Heat the juice with one pint of vinegar, some sliced onion, bay leaves, whole black peppers, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.