Prawns in Jelly
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Presented as published in 1888. 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
2669Calories
4 gProtein
661 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories2669 kcal
Protein3.6 g
Carbohydrates661 g
Fiber11 g
Sugars466 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium307 mg
Potassium739 mg
Calcium192 mg
Iron4.7 mg
Magnesium38 mg
Phosphorus182 mg
Zinc0.6 mg
Copper1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C84 mg
Vitamin A0 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate106 mcg
Choline98 mg
Caffeine0 mg
Water293 g
As published
This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 31. The excerpt below is the record exactly as published.
Prawns in Jelly. Make about a pint and a half of fish jelly, then put some at the bottom of a mould. When cold, lay on it some prawns or crayfish with their backs downwards, and pour more jelly over them ; fill the mould in this way, taking care each layer is cool, not cold, before adding more. Place it on ice, and turn it out. Garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.