pescatariannut-freeegg-freesoy-freefish-free
Baked Crabs
From Miss Parloa's kitchen companion, 1887
Serves 4
Presented as published in 1887. 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
522Calories
5 gProtein
21 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein4.7 g
Carbohydrates21 g
Fiber1.5 g
Sugars1.8 g
Total Fat48 g
Saturated Fat29 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.4 g
Omega-30.2 g
Cholesterol122 mg
Sodium636 mg
Potassium83 mg
Calcium68 mg
Iron1.5 mg
Magnesium15 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A392 mcg
Vitamin E1.4 mg
Vitamin K18 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate37 mcg
Choline15 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 115. The excerpt below is the record exactly as published.
Baked Crabs. After cleaning the crabs and seasoning them with salt and pepper, dip them in melted butter and sprinkle thickly with dry bread crumbs. Put them into a drip- ping-pan, and set them into an intensely hot oven for five minutes
Cook this with the app: pantry check, scaling, and the assistant.