pescatariannut-freeegg-freesoy-free
Buttered Crab
From The encyclopædia of practical cookery, 1890
Serves 1
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
397Calories
44 gProtein
41 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories397 kcal
Protein44 g
Carbohydrates41 g
Fiber2.5 g
Sugars3.5 g
Total Fat5.2 g
Saturated Fat1.1 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.9 g
Cholesterol156 mg
Sodium1000 mg
Potassium769 mg
Calcium281 mg
Iron4.2 mg
Magnesium92 mg
Phosphorus551 mg
Zinc7.9 mg
Copper1.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A4 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60.4 mg
Vitamin B1218 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.1 mg
Folate149 mcg
Choline8.3 mg
Caffeine0 mg
Water162 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 505. The excerpt below is the record exactly as published.
Buttered Crab. — Take out the meat of a large boiled Crab, cutting it up small, and mix with a mixture of breadcrumbs and finely-chopped parsley to about a third of the bulk of the Crab-meat. Season well with salt, pepper, cayenne, and put a few pieces of butter over it ; pack it back in the shell, pour over a little vinegar, or lemon pickle or juice, cover over with a thick layer of sifted breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.