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Bisque of Crabs
From The table, 1889
Serves 1
Presented as published in 1889. 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
696Calories
145 gProtein
0 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories696 kcal
Protein145 g
Carbohydrates0.3 g
Fiber0 g
Sugars0 g
Total Fat8.6 g
Saturated Fat1.8 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat3.1 g
Cholesterol624 mg
Sodium12044 mg
Potassium2634 mg
Calcium718 mg
Iron6 mg
Magnesium272 mg
Phosphorus1832 mg
Zinc28 mg
Copper5.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A16 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.2 mg
Vitamin B1272 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)22 mg
Folate352 mcg
Choline0 mg
Caffeine0 mg
Water632 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 91. The excerpt below is the record exactly as published.
Bisque of Crabs. — Boil four hard-shelled crabs in salted water
Cook this with the app: pantry check, scaling, and the assistant.