pescatariangluten-freenut-freeegg-freesoy-free
Crayfish, Potted
From Cassell's dictionary of cookery, 1892
Serves 2
Time: ten minutes to boil the crayfish.
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
341Calories
70 gProtein
0 gCarbs
16 gFat
Full nutrition (27 nutrients)
Calories341 kcal
Protein70 g
Carbohydrates0 g
Fiber0 g
Total Fat16 g
Saturated Fat0.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.5 g
Cholesterol539 mg
Sodium295 mg
Potassium1238 mg
Calcium120 mg
Iron2.6 mg
Magnesium142 mg
Phosphorus1034 mg
Zinc4.8 mg
Copper1.1 mg
Manganese0.7 mg
Vitamin C2.4 mg
Vitamin A71 mcg
Vitamin B60.4 mg
Vitamin B129.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)8.8 mg
Folate142 mcg
Water400 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 418. The excerpt below is the record exactly as published.
Crayfish, Potted. — Boil the fish in water with plenty of salt in it. Pick out the meat and pound it well in a mortar with a little grated nutmeg or pounded mace, pepper, salt, and a small quantity of fresh butter. . An ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.