pescatariannut-freesoy-free
Crab Forcemeat Balls
From European and American cuisine, 1914
Serves 3
Another way is to stir crab butter to a cream and follow the same steps.
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
498Calories
72 gProtein
28 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories498 kcal
Protein72 g
Carbohydrates28 g
Fiber1.7 g
Sugars2.5 g
Total Fat24 g
Saturated Fat2.3 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol438 mg
Sodium1338 mg
Potassium1260 mg
Calcium398 mg
Iron5 mg
Magnesium138 mg
Phosphorus923 mg
Zinc13 mg
Copper2.4 mg
Manganese0.9 mg
Vitamin D0.7 mcg
Vitamin C10 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B1232 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate208 mcg
Choline104 mg
Caffeine0 mg
Water304 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 60. The excerpt below is the record exactly as published.
Crab Forcemeat Balls. — Stir 2 ounces of butter to a cream, add by degrees the yolk of 1 egg, 1 whole egg, 4 ounces bread crumbs ; take the meat from 4 boiled crabs, cut it into little square pieces (there should be Yt pint). Mix all the ingredients well to- gether, season with salt and a little nutmeg ; shape into balls like a pigeon egg, and boil 6 minutes in boaillon. Another way is to stir 2 ounces of crab butter to a cream, add by degrees the yolk of 1 ®gg> ^ whole egg, 2 ounces of bread crumbs, salt, a little nutmeg, and 1 cupful fine-cut crab meat
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