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Boiled Crabs
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
107Calories
3 gProtein
17 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories107 kcal
Protein2.5 g
Carbohydrates17 g
Fiber3.5 g
Sugars5.7 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium611 mg
Potassium252 mg
Calcium34 mg
Iron1.3 mg
Magnesium16 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8.7 mg
Vitamin A251 mcg
Vitamin E0.2 mg
Vitamin K4.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate20 mcg
Choline7.2 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 259. The excerpt below is the record exactly as published.
Boiled crabs. Put two live crabs in a pot and cover with cold water. Add one glass of white wine vinegar, an onion, carrot, a bouquet garni and salt
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