pescatariannut-freeegg-freesoy-freefish-free
Cheese Crab
From The Times cook book, no. 2, 1905
Serves 1
Tastes like crab.
Presented as published in 1905. 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
138Calories
7 gProtein
3 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories138 kcal
Protein7.2 g
Carbohydrates2.6 g
Fiber0.1 g
Sugars0.3 g
Total Fat11 g
Saturated Fat5.9 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol30 mg
Sodium218 mg
Potassium27 mg
Calcium216 mg
Iron0.2 mg
Magnesium8.6 mg
Phosphorus145 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A95 mcg
Vitamin E0.3 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate9.1 mcg
Choline0.3 mg
Caffeine0 mg
Water11 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 158. The excerpt below is the record exactly as published.
CHEESE CRAB. Miss C. Hern- stein, 2302 Budlong avenue, Dos Angeles- Take a large slice of good cheese, mash to a paste, with vinegar, mustard, salt and pepper; cook and serve on toasted crackers
Cook this with the app: pantry check, scaling, and the assistant.