Buttered Crab

Name: Buttered Crab
Ingredients: one large crab; bread-crumbs; a little minced parsley, equal to a third of the crab in quantity; the juice of a lime; a spoonful of vinegar

From The English-Chinese cookery book, 1890

Presented as published in 1890. 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

631Calories

52 gProtein

86 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories631 kcal

Protein52 g

Carbohydrates86 g

Fiber7.5 g

Sugars8 g

Total Fat8.2 g

Saturated Fat1.8 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat3.1 g

Cholesterol156 mg

Sodium1391 mg

Potassium1066 mg

Calcium430 mg

Iron8.5 mg

Magnesium130 mg

Phosphorus662 mg

Zinc9 mg

Copper1.7 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C56 mg

Vitamin A104 mcg

Vitamin E0.4 mg

Vitamin K392 mcg

Vitamin B60.5 mg

Vitamin B1218 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)13 mg

Folate244 mcg

Choline22 mg

Caffeine0 mg

Water257 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 14. The excerpt below is the record exactly as published.

BUTTERED CRAB. BOIL one large crab, pick the meat out of the shell, cut it into small pieces and mix all well together with bread-crumbs, and a little minced parsley, equal to a third of the crab in quantity. Mix in pieces of butter here and there ; season it with pepper and salt, pack it into the shell and squeeze over it the juice of a lime, or drop in a spoonful of vinegar

Cook this with the app: pantry check, scaling, and the assistant.