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How to Boil a Crayfish
From The Swedish, French, American cook book, 1918
Serves 1
They can be used for garnishing different fish dishes.
Presented as published in 1918. 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
18Calories
4 gProtein
0 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories18 kcal
Protein3.7 g
Carbohydrates0 g
Fiber0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol27 mg
Sodium16 mg
Potassium65 mg
Calcium6.3 mg
Iron0.1 mg
Magnesium7.5 mg
Phosphorus55 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0.1 mg
Vitamin A3.8 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate7.5 mcg
Water21 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 194. The excerpt below is the record exactly as published.
How to Boil a Crayfish Put crayfish in hot water with some salt
Cook this with the app: pantry check, scaling, and the assistant.