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Crayfish in Jelly
From Cassell's dictionary of cookery, 1892
Serves 3
Time: thirty-six hours or more. Sufficient for a quart mould.
Presented as published in 1892. 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
681Calories
20 gProtein
147 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories681 kcal
Protein20 g
Carbohydrates147 g
Fiber2.3 g
Sugars103 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol73 mg
Sodium593 mg
Potassium417 mg
Calcium66 mg
Iron1.4 mg
Magnesium34 mg
Phosphorus488 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C19 mg
Vitamin A4.7 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B122.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate23 mcg
Choline22 mg
Caffeine0 mg
Water202 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 417. The excerpt below is the record exactly as published.
Crayfish in Jelly.— Crayfish are some- thing like lobsters, but smaller, and the flesh more delicate ; indeed, they are more useful and delicious than any other shell-fish, and if every j housekeeper wove to inquire for them two or ' three tunes at the fishmonger's they would soon become plentiful. There are several kinds ; those are considered the best which are reddish under the claws. To serve them in jelly, take a pint of fish for rather less than a pint of savourj' jell
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