pescatariannut-freesoy-free
Crab a la Newberg
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Recipe by Mrs. J. J. Morrow.
Presented as published in 1913. 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
665Calories
40 gProtein
18 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories665 kcal
Protein40 g
Carbohydrates18 g
Fiber0.1 g
Sugars1.9 g
Total Fat50 g
Saturated Fat24 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol292 mg
Sodium1960 mg
Potassium891 mg
Calcium265 mg
Iron2.4 mg
Magnesium90 mg
Phosphorus555 mg
Zinc7.5 mg
Copper1.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A4.1 mcg
Vitamin E0 mg
Vitamin K2.9 mcg
Vitamin B60.4 mg
Vitamin B1218 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.1 mg
Folate102 mcg
Choline5.9 mg
Caffeine0 mg
Water335 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 18. The excerpt below is the record exactly as published.
Crab a la Newberg. 2 large crabs, picked in rather large bits. I cup cream. 1 glass sherry. 2 eggs. Yz teaspoon salt. 1 teaspoon of mustard. 1 tablespoon butter and 2 of flour
Cook this with the app: pantry check, scaling, and the assistant.