Americandinner
Crab Casserole
From Seafood cookery from Carteret County kitchens, 1900
Serves 12. Use 3/4 of recipe for 6 servings.
Presented as published in 1900. 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
3122Calories
127 gProtein
170 gCarbs
222 gFat
Full nutrition (34 nutrients)
Calories3122 kcal
Protein127 g
Carbohydrates170 g
Fiber33 g
Sugars29 g
Total Fat222 g
Saturated Fat51 g
Monounsaturated Fat53 g
Polyunsaturated Fat108 g
Omega-312 g
Cholesterol1115 mg
Sodium3870 mg
Potassium3747 mg
Calcium2187 mg
Iron21 mg
Magnesium414 mg
Phosphorus2143 mg
Zinc19 mg
Copper3.5 mg
Manganese16 mg
Vitamin D7.2 mcg
Vitamin C18 mg
Vitamin A720 mcg
Vitamin E11 mg
Vitamin K545 mcg
Vitamin B61.6 mg
Vitamin B1226 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)2.3 mg
Niacin (B3)14 mg
Folate282 mcg
Choline742 mg
Caffeine0 mg
Water947 g
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 5. The excerpt below is the record exactly as published.
4 slices bread and put in bottom of baking pan. Mix crab, celery, mayonnaise, onion, and pepper and spread over diced bread. Dice remaining slices of bread and place over mixture. Beat eggs and milk, mix and pour evenly over. Place in refrigerator over- night. Bake at 350 degrees for 15 minutes. Remove from oven and spoon soup over top. Cover with shredded cheese
Cook this with the app: pantry check, scaling, and the assistant.