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Crab, Boiled
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for three persons.
Presented as published in 1892. 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
58Calories
12 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein12 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol52 mg
Sodium2538 mg
Potassium223 mg
Calcium70 mg
Iron0.5 mg
Magnesium26 mg
Phosphorus153 mg
Zinc2.4 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B126 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.8 mg
Folate29 mcg
Choline0 mg
Caffeine0 mg
Water368 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 413. The excerpt below is the record exactly as published.
Crab, Boiled. — Put some water into a saucepan, and to every quart of water add a table-spoonful of salt. "WTien it boils, put in the c4-ab, previously taking the precaution to tie its claws. Boil briskly for twenty minutes, or longer if the crab
Cook this with the app: pantry check, scaling, and the assistant.