Canapes of Hard Crabs, Lorenzo Style

Name: Canapes of Hard Crabs, Lorenzo Style
Ingredients: the crabmeat as for Stuffed Crabs; 2 gills of Bechamel; 3 ounces of grated Parmesan cheese; 2 or 3 egg yolks; melted butter

From "Dainty dishes", 1903

Presented as published in 1903. 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

642Calories

40 gProtein

31 gCarbs

40 gFat

Full nutrition (33 nutrients)

Calories642 kcal

Protein40 g

Carbohydrates31 g

Fiber0.2 g

Sugars13 g

Total Fat40 g

Saturated Fat17 g

Monounsaturated Fat7 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol93 mg

Sodium1924 mg

Potassium552 mg

Calcium1062 mg

Iron0.9 mg

Magnesium58 mg

Phosphorus799 mg

Zinc4.8 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin C0 mg

Vitamin A393 mcg

Vitamin E2.5 mg

Vitamin K1.9 mcg

Vitamin B60.2 mg

Vitamin B122.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.8 mg

Folate29 mcg

Choline12 mg

Caffeine0 mg

Water236 g

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 10. The excerpt below is the record exactly as published.

anapes of. Hard Crabs, Lorenzo Style. Prepare the crabmeat as for Stuffed Crabs, lay it on oval shaped pieces of toast and cover with a layer of preparation — ^made by putting into a saucepan 2 gills of Bechamel, incorporating with it 3 ounces of grated Parmesan cheese, binding with 2 or 3 egg yolks and seasoning highly. Brush the canapes with melted butter

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