Crayfish Mariniere

Name: Crayfish Mariniere
Ingredients: a dozen or two of crayfish; Take an onion; a lump of butter; some breadcrumbs; finely-chopped parsley; a little cayenne; the juice of a lemon; a little of the crayfish liquor; also a little wine

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

283Calories

3 gProtein

26 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories283 kcal

Protein2.8 g

Carbohydrates26 g

Fiber3 g

Sugars9 g

Total Fat12 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol31 mg

Sodium65 mg

Potassium506 mg

Calcium73 mg

Iron1.8 mg

Magnesium47 mg

Phosphorus106 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C23 mg

Vitamin A19 mcg

Vitamin E0.1 mg

Vitamin K74 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate47 mcg

Choline23 mg

Caffeine0 mg

Water357 g

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 38. The excerpt below is the record exactly as published.

Crayfish Mariniere. Remove the small claws from a dozen or two of crayfish, place them in a stew- pan, and boil with wine until done. Drain off the liquor, allow it to settle, and then pass it through a fine sieve to clarify it. Take an onion, chop it up finely, and fry gently so that it does not color at all. Pour on a little of the crayfish liquor and also a little wine, and boil for three minutes. Next put in a lump of butter worked into some breadcrumbs and finely-chopped parsley to thicken it, and finally add a little cayenne and the juice of a lemon

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