Compound Crab Soup
From The spirit of cookery, 1895
This soup is rich and flavorful.
Presented as published in 1895. 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
1377Calories
72 gProtein
241 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories1377 kcal
Protein72 g
Carbohydrates241 g
Fiber11 g
Sugars12 g
Total Fat11 g
Saturated Fat2.5 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat4.1 g
Omega-30.3 g
Cholesterol156 mg
Sodium1661 mg
Potassium1258 mg
Calcium520 mg
Iron16 mg
Magnesium217 mg
Phosphorus996 mg
Zinc12 mg
Copper2.1 mg
Manganese4.7 mg
Vitamin D0 mcg
Vitamin C6.4 mg
Vitamin A4 mcg
Vitamin E0.6 mg
Vitamin K10 mcg
Vitamin B60.9 mg
Vitamin B1218 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)24 mg
Folate650 mcg
Choline50 mg
Caffeine0 mg
Water222 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 126. The excerpt below is the record exactly as published.
Compound Crab Soiop, made with a large boiled crab, is mainly a pur6e of crab-pulp, thickened with rice or con- sommd of fried brea
Cook this with the app: pantry check, scaling, and the assistant.