Prawn Patties
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
515Calories
87 gProtein
20 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories515 kcal
Protein87 g
Carbohydrates20 g
Fiber0 g
Sugars8.2 g
Total Fat9.5 g
Saturated Fat1.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1 g
Cholesterol658 mg
Sodium4455 mg
Potassium1244 mg
Calcium328 mg
Iron3.6 mg
Magnesium160 mg
Phosphorus1033 mg
Zinc5.1 mg
Copper1.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A5.5 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B124.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.9 mg
Folate34 mcg
Choline46 mg
Caffeine0 mg
Water835 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 13. The excerpt below is the record exactly as published.
PRAWN PATTIE8 To 1 pint of broth add a tablespoonf ul of anchovy sauce, pepper, salt, and some grated nutmeg ; boil for ten minutes, then add a little roux ; boil and thicken. Add a pint of prawns
Cook this with the app: pantry check, scaling, and the assistant.