Boiled Prawns
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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
338Calories
74 gProtein
2 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories338 kcal
Protein74 g
Carbohydrates2.3 g
Fiber0 g
Sugars0 g
Total Fat3.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol644 mg
Sodium46360 mg
Potassium738 mg
Calcium446 mg
Iron2.8 mg
Magnesium145 mg
Phosphorus904 mg
Zinc4.5 mg
Copper1.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B124.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water4167 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 54. The excerpt below is the record exactly as published.
Boiled Prawns. Place a pint of prawns, previously thoroughly washed, into a saucepan with enough water to cover them, adding salt in the proportion of one-quarter pound to each gallon of water
Cook this with the app: pantry check, scaling, and the assistant.