Crab Curry

Name: Crab Curry
Ingredients: Boil a good sized crab; two tablespoonfuls of “ghee,” butter, lard, or dripping; a sliced onion; a few cloves of garlic; half a breakfast cupful of cocoanut or cow’s milk

From Anglo-Indian cookery at home, 1895

Remember your crab is already cooked.

Presented as published in 1895. 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

483Calories

38 gProtein

16 gCarbs

29 gFat

Full nutrition (33 nutrients)

Calories483 kcal

Protein38 g

Carbohydrates16 g

Fiber2.7 g

Sugars6.4 g

Total Fat29 g

Saturated Fat17 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.9 g

Cholesterol237 mg

Sodium592 mg

Potassium877 mg

Calcium213 mg

Iron1.8 mg

Magnesium83 mg

Phosphorus502 mg

Zinc7.3 mg

Copper1.4 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A4 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B1218 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)5.6 mg

Folate117 mcg

Choline9.2 mg

Caffeine0 mg

Water295 g

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 7. The excerpt below is the record exactly as published.

Crab Curry. — Boil a good sized crab, and break tlie meat as little as possible while taking it out of the shell. Take two tablespoonfuls of “ ghee,” butter, lard, or dripping, put it in a pan, and bring to a boil. Throw in a sliced onion, a few cloves of garlic, and a tablespoonful of curry powder ; fry well ; then add the crab meat, and continue frying for two minutes longer. Now pour in half a breakfast cupful of cocoanut or cow’s milk

Cook this with the app: pantry check, scaling, and the assistant.