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Ecrevisses a la Mariniere
From A guide to modern cookery, 1909
Serves 1
Serve immediately after preparation.
Presented as published in 1909. 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
387Calories
46 gProtein
14 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories387 kcal
Protein46 g
Carbohydrates14 g
Fiber2.2 g
Sugars4.7 g
Total Fat19 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1 g
Cholesterol365 mg
Sodium195 mg
Potassium996 mg
Calcium108 mg
Iron2.8 mg
Magnesium105 mg
Phosphorus695 mg
Zinc3.3 mg
Copper0.8 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C8.1 mg
Vitamin A49 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B126.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.8 mg
Folate112 mcg
Choline6.8 mg
Caffeine0 mg
Water439 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 191. The excerpt below is the record exactly as published.
ECREVISSES A LA MARINIERE In the case of twelve crayfish, toss them in two-thirds oz. of butter over an open fire, until the shells are of a fine red. Season with salt and pepper; add two finely chopped shallots, a bit of thyme and a bit of bay; moisten with one-third pint of white wine
Cook this with the app: pantry check, scaling, and the assistant.