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Crab Fricassee
From San Rafael cook book, 1906, 1906
Serves 2
Presented as published in 1906. 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
76Calories
4 gProtein
6 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories76 kcal
Protein4.2 g
Carbohydrates5.9 g
Fiber0.2 g
Sugars5.9 g
Total Fat4 g
Saturated Fat2.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium91 mg
Potassium189 mg
Calcium152 mg
Iron0.1 mg
Magnesium16 mg
Phosphorus127 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0.3 mcg
Choline22 mg
Water111 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 14. The excerpt below is the record exactly as published.
CRAB FRICASSEE— Mrs. Jas. Oliver. 1 crab, % pt. milk, % tablespoon mustard, piece hutter, season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.