Crayfish-Broth for Purifying the Blood
From La cuisine creole, 1885
Should be taken fasting for best effect.
Presented as published in 1885. 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
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 4. The excerpt below is the record exactly as published.
CBAYFISH-BBOTH FOR PUBIFYING THE BLOOD. Take two pounds of the lean part of very white veal, chop it very fine; add to ît three dozen crayfish and a handful of green chervil; pound them together to thoroughly bruise the crayfish ; then put the whole înto a stewpan, and pour upon it three pints of cold spring water; add a little sait
Cook this with the app: pantry check, scaling, and the assistant.