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Crab Cutlets
From The Portland Woman's Exchange Cook Book, 1913
Serves 3
This quantity is sufficient for 6 cutlets or for 3 people.
Presented as published in 1913. 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
215Calories
30 gProtein
5 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories215 kcal
Protein30 g
Carbohydrates5 g
Fiber0.1 g
Sugars1.7 g
Total Fat7.5 g
Saturated Fat1.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol126 mg
Sodium874 mg
Potassium583 mg
Calcium187 mg
Iron1.4 mg
Magnesium60 mg
Phosphorus401 mg
Zinc5.8 mg
Copper1.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C5.7 mg
Vitamin A57 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B1214 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.5 mg
Folate74 mcg
Choline6 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 14. The excerpt below is the record exactly as published.
Grab Cutlets. 2 cups crab meat. Yz cup thick white sauce, with a little sherry if liked. FISH 39 1 teaspoon lemon juice. 1-3 teaspoon salt. Few grains cayenne and same of mace
Cook this with the app: pantry check, scaling, and the assistant.