Compound Bisque
From The spirit of cookery, 1895
This recipe is useful when the number of crayfish is insufficient for the desired volume.
Presented as published in 1895. 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
342Calories
61 gProtein
6 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories342 kcal
Protein61 g
Carbohydrates5.5 g
Fiber0 g
Sugars0 g
Total Fat6.5 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.9 g
Cholesterol201 mg
Sodium599 mg
Potassium1069 mg
Calcium153 mg
Iron6.7 mg
Magnesium101 mg
Phosphorus821 mg
Zinc4.5 mg
Copper0.2 mg
Manganese5.3 mg
Vitamin D3.3 mcg
Vitamin C12 mg
Vitamin A143 mcg
Vitamin E1.5 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B1223 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.5 mg
Folate94 mcg
Choline251 mg
Caffeine0 mg
Water311 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 126. The excerpt below is the record exactly as published.
Compound Bisque is a bisque as above described, augmented by additions, particularly when the number of crayfish is by itself insufficient to afford material for the necessary volume. Mussels and quenelles of whiting
Cook this with the app: pantry check, scaling, and the assistant.