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Prawns in Jelly
From The housewife's referee, 1898
Serves 3
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
682Calories
20 gProtein
147 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories682 kcal
Protein20 g
Carbohydrates147 g
Fiber2.3 g
Sugars103 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol163 mg
Sodium559 mg
Potassium376 mg
Calcium114 mg
Iron1.7 mg
Magnesium39 mg
Phosphorus286 mg
Zinc1.3 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A3.8 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate31 mcg
Choline22 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 130. The excerpt below is the record exactly as published.
Prawns in Jelly; Aspic de Crevettes.— Divide a pint of aspic jelly into three. First lay three boiled crayfish, backs downwards, into a mould which has been well soaked in cold water. Pour over these a third of the jelly, and when set lay in a dozen large, skinned prawns
Cook this with the app: pantry check, scaling, and the assistant.