Frenchdinnerpescatariangluten-freenut-freeegg-freesoy-free
Crab au Gratin
From Soyer's standard cookery, 1912
Serves 3
Known in France as 'Crab in the style of St. Lawrence.'
Presented as published in 1912. 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
112Calories
21 gProtein
1 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories112 kcal
Protein21 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.1 g
Total Fat1.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol91 mg
Sodium407 mg
Potassium382 mg
Calcium124 mg
Iron0.9 mg
Magnesium40 mg
Phosphorus276 mg
Zinc4.1 mg
Copper0.8 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3.4 mg
Vitamin A8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B1210 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.1 mg
Folate50 mcg
Choline0.6 mg
Caffeine0 mg
Water95 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 50. The excerpt below is the record exactly as published.
Crab au Gratin. Take three-quarters of a pound of the meat of crabs, mince finely, adding pepper, salt, and a tablespoonful of grated cheese moistened with a tablespoonful of sherry. Stir these into half a pint of white stock
Cook this with the app: pantry check, scaling, and the assistant.