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Crayfish Soup

Name: Crayfish Soup
Yield: 6 servings
Ingredients: fifty live Crayfish; 4qts. of boiling water; 1 table-spoonful of salt; a carrot scraped and sliced; one turnip; one onion (peeled and sliced); one small sprig of parsley with the root attached; one red pepper; a dozen whole cloves

From The encyclopædia of practical cookery, 1890

Serves 6

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

200Calories

32 gProtein

12 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories200 kcal

Protein32 g

Carbohydrates12 g

Fiber4.5 g

Sugars2.8 g

Total Fat3.4 g

Saturated Fat0.7 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1 g

Omega-30.1 g

Cholesterol223 mg

Sodium1353 mg

Potassium782 mg

Calcium151 mg

Iron2.4 mg

Magnesium101 mg

Phosphorus483 mg

Zinc2.4 mg

Copper0.6 mg

Manganese6.4 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A116 mcg

Vitamin E1 mg

Vitamin K16 mcg

Vitamin B60.3 mg

Vitamin B124.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)4.2 mg

Folate86 mcg

Choline6.1 mg

Caffeine0 mg

Water859 g

Estimated from matched ingredients across 6 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 Soup. — (1) Thoroughly wash fifty live Crayfish in plenty of cold water, and put them head first into 4qts. of boiling water with 1 table-spoonful of salt, a carrot scraped and sliced, one turnip and one onion (peeled and sliced), one Crayfish — continued. small sprig of parsley with the root attached, one red pepper, and a dozen whole cloves

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