pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Boiled Hard Shell Crabs
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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
174Calories
36 gProtein
0 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories174 kcal
Protein36 g
Carbohydrates0.1 g
Fiber0 g
Total Fat2.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Cholesterol156 mg
Sodium586 mg
Potassium658 mg
Calcium178 mg
Iron1.5 mg
Magnesium68 mg
Phosphorus458 mg
Zinc7.1 mg
Copper1.3 mg
Manganese0.3 mg
Vitamin C6 mg
Vitamin A4 mcg
Vitamin B60.3 mg
Vitamin B1218 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.4 mg
Folate88 mcg
Water158 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 60. The excerpt below is the record exactly as published.
A crab of the medium size is the best, and the crab, like the lobster, should be judged by its weight. It should be heavy for its size, for if light, it is watery. They are called •' soft shell crabs ' when the new shell is forming, as they shed their shell annually. They are a similar shell=fish to lobster, and are prepared in the same ways for the table, BOILED HARD SHELL CRABS — Put them into slightly salt- ed boiling water, and boil 12 to 15 minutes. Drain, season with pepper and salt, and with catsup or lemon juice
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.