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Crab Croquettes
From The Cook County cook book, 1912
Serves 1
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
599Calories
74 gProtein
38 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories599 kcal
Protein74 g
Carbohydrates38 g
Fiber1.4 g
Sugars5.6 g
Total Fat14 g
Saturated Fat3.6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat4.6 g
Cholesterol396 mg
Sodium1316 mg
Potassium1653 mg
Calcium587 mg
Iron31 mg
Magnesium189 mg
Phosphorus1090 mg
Zinc243 mg
Copper19 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A82 mcg
Vitamin E5.1 mg
Vitamin K8 mcg
Vitamin B60.5 mg
Vitamin B1271 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)13 mg
Folate162 mcg
Choline394 mg
Caffeine0 mg
Water694 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 156. The excerpt below is the record exactly as published.
CRAB CROQUETTES.— Chop 1 pt. of fresh crab meat very fine, add J/2 pt. of bread crumbs, season with salt and pepper, and mix thoroughly. Roll 1 doz. fresh oysters into this
Cook this with the app: pantry check, scaling, and the assistant.