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Fricasseed Crayfish

Name: Fricasseed Crayfish
Yield: 2 servings
Ingredients: Put the Crayfish with their shells on into boiling water, boil them for one hour.; Take three tablespoonfuls of cream; a little mace; cayenne pepper; and salt; one teaspoonful of essence of anchovy

From Mrs. Roundell's Practical cookery book, 1898

Serves 2

Serve immediately for best flavor.

Presented as published in 1898. 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

89Calories

3 gProtein

1 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories89 kcal

Protein3 g

Carbohydrates0.8 g

Fiber0 g

Sugars0 g

Total Fat8.2 g

Saturated Fat4.6 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.1 g

Cholesterol38 mg

Sodium103 mg

Potassium67 mg

Calcium22 mg

Iron0.2 mg

Magnesium6.8 mg

Phosphorus46 mg

Zinc0.2 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A2.2 mcg

Vitamin E0.1 mg

Vitamin K0.8 mcg

Vitamin B60 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate4.1 mcg

Choline2.1 mg

Caffeine0 mg

Water24 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 78. The excerpt below is the record exactly as published.

Fricasseed Crayfish. — ( Family Recipe.) — Put the Crayfish with their shells on into boiling water, boil them for one hour. Take them out, and set them to get cold. Then pick them. Take three tablespoonfuls of cream, a little mace, cayenne pepper, and salt, and one teaspoonful of essence of anchovy

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