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Timbale of Crayfish
From The encyclopædia of practical cookery, 1890
Serves 6
Presented as published in 1890. 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
450Calories
93 gProtein
0 gCarbs
6 gFat
Full nutrition (27 nutrients)
Calories450 kcal
Protein93 g
Carbohydrates0 g
Fiber0 g
Total Fat6.1 g
Saturated Fat1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2 g
Cholesterol669 mg
Sodium388 mg
Potassium1631 mg
Calcium156 mg
Iron3.4 mg
Magnesium188 mg
Phosphorus1363 mg
Zinc6.3 mg
Copper1.5 mg
Manganese0.9 mg
Vitamin C3.1 mg
Vitamin A94 mcg
Vitamin B60.5 mg
Vitamin B1213 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate188 mcg
Water525 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 531. The excerpt below is the record exactly as published.
Timbale of Crayfish. — A great number of Crayfish are required for this dish, so that it would be sufficient for a large party. Having picked out the tails of some 150 Cray- fish, brush each over with warmed Crayfish butter. Have ready some very clear savoury jelly
Cook this with the app: pantry check, scaling, and the assistant.