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Aspic of Crayfish (Langouste en Aspic) a l’Aurore
From The Swedish, French, American cook book, 1918
Serves 6
[Can also be served with salad or on bread as an appetizer.]
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
32Calories
4 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories32 kcal
Protein4.3 g
Carbohydrates3.4 g
Fiber0.3 g
Sugars2.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium264 mg
Potassium186 mg
Calcium14 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A19 mcg
Vitamin E0.3 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate18 mcg
Choline7.5 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 6 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.
spic of Crayfish (Langouste en Aspic ) a l’Aurore Take crayfish that have been cooked and left in water until cold; remove meat from shells. Make an aspic from two cups of tomato juice, two cups water they have cooked in, one large package Cox’s gelatine, three tablespoons sherry, pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.