gluten-freenut-freeegg-freesoy-free
Stewed Chicken and Mussels
From Practical household cookery, 1891
Serves 4
Oysters may be substituted for mussels.
Presented as published in 1891. 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
495Calories
46 gProtein
13 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories495 kcal
Protein46 g
Carbohydrates13 g
Fiber0 g
Sugars1 g
Total Fat27 g
Saturated Fat12 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol158 mg
Sodium1122 mg
Potassium1272 mg
Calcium93 mg
Iron13 mg
Magnesium120 mg
Phosphorus691 mg
Zinc5.6 mg
Copper0.4 mg
Manganese10 mg
Vitamin D0.1 mcg
Vitamin C30 mg
Vitamin A161 mcg
Vitamin E1.8 mg
Vitamin K1.1 mcg
Vitamin B60.4 mg
Vitamin B1236 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.7 mg
Folate133 mcg
Choline227 mg
Caffeine0 mg
Water395 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 132. The excerpt below is the record exactly as published.
STEWED CHICKEN AND MUSSELS. Cut up the chicken in small joints as in the foregoing, fry these in a saut^-pan all round to a nice golden colour with two ounces of clarified butter, and season with salt, pepper, and grated nutmeg; moisten with a pint of veal stock or Espagnole sauce; simmer it for about twenty minutes ; after which, skim off the fat, add two quarts of mussels (No. 306) previously cooked for the purpose ; let it simmer for a few minutes ; squeeze in the juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.