Crayfish Soup with Rice
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
204Calories
38 gProtein
0 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories204 kcal
Protein38 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat4.5 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol124 mg
Sodium77 mg
Potassium568 mg
Calcium8.5 mg
Iron0.6 mg
Magnesium48 mg
Phosphorus362 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B61.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)16 mg
Folate15 mcg
Choline140 mg
Caffeine0 mg
Water126 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 98. The excerpt below is the record exactly as published.
Crayfish soup with rice. Lièvre à la mode. Hare 4 la mode. Goujons frits. Fried gudgeon. Rosbif rôti. Roast beef. Pommes sautées. Fried potatoes, Beignets soufflés. Soufflé fritters. Crayfish soup with rice. Boil fifty crayfish in court-bouillon (see 18th of April), shell them, and pound in a mortar, with the same quantity of breast of chicken. Dry the shells and claws in the oven, pound them, boil in stock, and when done, pass through a tammy, stir in the pounded crayfish, and warm in a bain- marie. Just before serving, add a little rice
Cook this with the app: pantry check, scaling, and the assistant.