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Crayfish, To Dress
From Cassell's dictionary of cookery, 1892
Serves 2
Probable cost, 2s. per quart. Sufficient for a dish.
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
5 gFat
Full nutrition (33 nutrients)
Calories341 kcal
Protein70 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat4.6 g
Saturated Fat0.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.5 g
Cholesterol506 mg
Sodium3834 mg
Potassium1236 mg
Calcium120 mg
Iron2.6 mg
Magnesium142 mg
Phosphorus1032 mg
Zinc4.8 mg
Copper1.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A71 mcg
Vitamin E0 mg
Vitamin K0 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
Choline0 mg
Caffeine0 mg
Water397 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, To Dress,— Wash the cray- fish and boil them in water with salt in it io:: ten minutes. They should be a bright red whei- done. Drain them. Pile them on a napkin, pjT-amid f oi-m, and garnish the dish with parsley. Probable cost, 2s. per quart. Sufficient, a quart for a dish. Crayfish, To Keep Alive.— CVaj-fish may be kept alive for two or three days if they are put into a bucket with a little drop of water, not quite an inch deep, at the bottom. The water must be changed every five or six hours. Crayfish, To Stew.— Take a quart of crayfish
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