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Cauliflower with Crayfish

Name: Cauliflower with Crayfish
Yield: 4 servings
Ingredients: Take twenty-five small crayfish; and ten larger ones; Put a good Cauliflower into salted water; make some butter sauce; adding the yolks of a few eggs to thicken it

From The encyclopædia of practical cookery, 1890

Serves 4

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

302Calories

56 gProtein

7 gCarbs

4 gFat

Full nutrition (27 nutrients)

Calories302 kcal

Protein56 g

Carbohydrates7.1 g

Fiber2.9 g

Total Fat3.9 g

Saturated Fat0.6 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.1 g

Cholesterol388 mg

Sodium255 mg

Potassium1357 mg

Calcium121 mg

Iron2.5 mg

Magnesium130 mg

Phosphorus850 mg

Zinc4 mg

Copper0.9 mg

Manganese0.7 mg

Vitamin C102 mg

Vitamin A54 mcg

Vitamin B60.3 mg

Vitamin B127.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)6.8 mg

Folate254 mcg

Water444 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 193. The excerpt below is the record exactly as published.

Cauliflower with Crayfish. — Take twenty-five small cray- fish and ten larger ones, and cook them. Pick the tails and claws out of the small ones, and keep them covered over ; then take the ten large ones and serve them the same way, but these latter are to be kept hot. Put a good Cauliflower into salted water and boil it ; then with a little of the crayfish liquor and a little of the Cauliflower liquor make some butter sauce, adding the yolks of a few eggs to thicken it

Cook this with the app: pantry check, scaling, and the assistant.