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Broiled Soft-Shell Crabs
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
353Calories
36 gProtein
0 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories353 kcal
Protein36 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat22 g
Saturated Fat13 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol210 mg
Sodium589 mg
Potassium664 mg
Calcium184 mg
Iron1.5 mg
Magnesium69 mg
Phosphorus464 mg
Zinc7.1 mg
Copper1.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A175 mcg
Vitamin E0.6 mg
Vitamin K1.8 mcg
Vitamin B60.3 mg
Vitamin B1218 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.4 mg
Folate89 mcg
Choline4.7 mg
Caffeine0 mg
Water162 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 155. The excerpt below is the record exactly as published.
BROILED SOFT-SHELL CRABS.— Clean a number of soft- shelled crabs, dip them in melted butter and season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.