Cold Crabs
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
357Calories
72 gProtein
0 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories357 kcal
Protein72 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.1 g
Total Fat4.3 g
Saturated Fat0.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.5 g
Cholesterol312 mg
Sodium1173 mg
Potassium1327 mg
Calcium359 mg
Iron3 mg
Magnesium137 mg
Phosphorus918 mg
Zinc14 mg
Copper2.7 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B1236 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)11 mg
Folate176 mcg
Choline0 mg
Caffeine0 mg
Water358 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 2. The excerpt below is the record exactly as published.
COLD CRABS (1.) Pick the meat out from the shells and claws of boiled crabs ; add some bread crumbs, paprika, essence of anchovy, 2 spoonfuls of vinegar, some clarified butter, and a spoon- ful of cider vinegar ; mix thoroughly. Clean the shells and fill them with the mixture. Pound the spawn in a mortar, pass it through FISH 7 a sieve, and lay it over the crabs in fancy shapes. Garnish with parsley and the claws. The meat of two crabs
Cook this with the app: pantry check, scaling, and the assistant.