pescatariangluten-freedairy-freenut-freesoy-free
Crayfish Salad with Aspic
From The encyclopædia of practical cookery, 1890
Serves 3
Various artistic arrangements can be made.
Presented as published in 1890. 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
407Calories
58 gProtein
17 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories407 kcal
Protein58 g
Carbohydrates17 g
Fiber2.3 g
Sugars14 g
Total Fat11 g
Saturated Fat2.7 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.3 g
Cholesterol570 mg
Sodium299 mg
Potassium2085 mg
Calcium272 mg
Iron5.1 mg
Magnesium173 mg
Phosphorus922 mg
Zinc4.2 mg
Copper1.1 mg
Manganese1.6 mg
Vitamin D1.5 mcg
Vitamin C140 mg
Vitamin A836 mcg
Vitamin E2.1 mg
Vitamin K1084 mcg
Vitamin B60.8 mg
Vitamin B127 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)7.7 mg
Folate280 mcg
Choline236 mg
Caffeine0 mg
Water483 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 529. The excerpt below is the record exactly as published.
Crayfish Salad with Aspic. — (1) Select three dozen Crayfish and boil them ; take them out when done, and let them cool. Remove the flesh from the tails and claws, put it into a basin, add a little seasoning, and cover with oil and vinegar. Take the small claws, remove the flesh from them, also the trimmings of the tails, mix them into a lettuce-and-cress salad cut up into shreds, season with salt, and add a little mayonnaise sauce to thicken. Take a plain border-mould, and put ice all round it. Next take four hard-boiled eggs, divide them in halves, dip them on one side only into a little half-set aspic jelly
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.