Buttered Crab
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Avoid the part near the head of the crab.
Presented as published in 1888. 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 Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 27. The excerpt below is the record exactly as published.
Buttered Crab. Pick the meat from the shell of a large crab, mix it with a little salt, pepper, a grate of nutmeg, a spoonful or two of salad-oil, or good cream and vinegar
Cook this with the app: pantry check, scaling, and the assistant.