Crepe de Poisson
From Culinary jottings, 1885
This can be made with various fillings.
Presented as published in 1885. 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
859Calories
37 gProtein
116 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories859 kcal
Protein37 g
Carbohydrates116 g
Fiber8.5 g
Sugars6.9 g
Total Fat27 g
Saturated Fat7.9 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat7.3 g
Omega-30.1 g
Cholesterol286 mg
Sodium1735 mg
Potassium717 mg
Calcium553 mg
Iron11 mg
Magnesium117 mg
Phosphorus811 mg
Zinc4.4 mg
Copper0.4 mg
Manganese3 mg
Vitamin D1.1 mcg
Vitamin C0.7 mg
Vitamin A165 mcg
Vitamin E0.7 mg
Vitamin K7.3 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)11 mg
Folate177 mcg
Choline170 mg
Caffeine0 mg
Water132 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 98. The excerpt below is the record exactly as published.
crepe de poisson, or indeed of anything. The crepe is a pancake. Picture to yourself a nicely-made thin pancake : — spread it out upon a fiat dish, and cut it into pieces two inches wide, and three inches long. Upon the surface of each piece, place a thin slice of bacon slightly 176 CULIXARY JOTTL\GS FOR MADRAS. smaller eacli way than the crepe, over the bacon put a table- spoonfnl of any nice mince, well worked with an egg or two, and a little cold sauce to give it moisture and cohesion : then roll up your crepes, put them on a buttered tin, brush them with a whipped egg, bread-crumb them
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Cook this with the app: pantry check, scaling, and the assistant.