Recipe history & notes
Chicken with Peas and Crayfish is a historical Romanian recipe from 1842, presented with ingredients, preparation, and historical context. This page brings together the available transcription, editorial notes, and the original manuscript image.
Ingredients – Chicken with Peas and Crayfish
- chicken
- small peas
- fresh parsley
- butter
- crayfish pieces
- crayfish butter
- cream
- fine flour
- nutmeg
Original manuscript
Digitised facsimile from the 1842 archive.
Historical narrative
# Chicken with Peas and Crayfish (1842)
## Faithful Translation into Modern English
Prepare the chickens so that the skin does not tear; then take small peas and fry them together with a little green parsley and a little butter, cut pieces of crayfish, fry them in a little crayfish butter, mix them together with the peas, a little cream, a little fine flour, a little nutmeg, stretching the skin so as to fry them nicely; these may also serve in various soups.
Cook’s advice
# Tips for a Modern Kitchen
These recommendations are not part of the original text.
1. Use fresh or high-quality frozen peas.
2. Sauté peas only until tender, not overcooked.
3. If crayfish butter is unavailable, use regular butter with a touch of shellfish stock.
4. Adjust cream quantity to reach desired consistency.
Additional notes
# Historical Notes
- “Mazire” refers to peas.
- “Crayfish butter” was made from crayfish shells for strong flavour.
- “Postav” likely indicates fine flour used for thickening.
- The dish could also be used as an addition to refined soups.