Crab Frisco

Name: Crab Frisco
Ingredients: an onion light brown; two ounces butter; one tablespoon flour; one pint cream; a shredded crab; salt; pepper; paprika; a cup of grated cheese; buttered toast

From Council cook book, 1908

Presented as published in 1908. 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

2372Calories

55 gProtein

84 gCarbs

250 gFat

Full nutrition (34 nutrients)

Calories2372 kcal

Protein55 g

Carbohydrates84 g

Fiber7.7 g

Sugars3.4 g

Total Fat250 g

Saturated Fat115 g

Monounsaturated Fat43 g

Polyunsaturated Fat2.8 g

Omega-30.3 g

Cholesterol721 mg

Sodium2522 mg

Potassium1102 mg

Calcium1608 mg

Iron5.4 mg

Magnesium132 mg

Phosphorus1165 mg

Zinc7.2 mg

Copper0.5 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A284 mcg

Vitamin E0.9 mg

Vitamin K54 mcg

Vitamin B60.4 mg

Vitamin B121.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4 mg

Folate24 mcg

Choline20 mg

Caffeine0 mg

Water335 g

As published

This recipe was extracted from Council cook book (1908), page 12. The excerpt below is the record exactly as published.

Crab Frisco. Fry an onion light brown in two ounces butter. Remove oi^on and add to butter one tablespoon flour. After blending well, add one pint cream, and when thick add a shredded crab, salt, pepper, paprika, and a cup of grated cheese that has been smoothed with butter. Serve on buttered toast

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