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Crab Butter
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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
348Calories
72 gProtein
0 gCarbs
4 gFat
Full nutrition (27 nutrients)
Calories348 kcal
Protein72 g
Carbohydrates0.2 g
Fiber0 g
Total Fat4.3 g
Saturated Fat0.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.5 g
Cholesterol312 mg
Sodium1172 mg
Potassium1316 mg
Calcium356 mg
Iron3 mg
Magnesium136 mg
Phosphorus916 mg
Zinc14 mg
Copper2.7 mg
Manganese0.6 mg
Vitamin C12 mg
Vitamin A8 mcg
Vitamin B60.6 mg
Vitamin B1236 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)11 mg
Folate176 mcg
Water316 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 75. The excerpt below is the record exactly as published.
Crab Butter. — Made same as Lobster Butter
Cook this with the app: pantry check, scaling, and the assistant.