Crab Gumbo
From The bachelor and the chafing dish, 1895
If using okra, fry it with the lard, flour, and herbs before adding crabs.
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
1406Calories
29 gProtein
280 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories1406 kcal
Protein29 g
Carbohydrates280 g
Fiber21 g
Sugars9 g
Total Fat32 g
Saturated Fat6.5 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat4.3 g
Cholesterol44 mg
Sodium3239 mg
Potassium1264 mg
Calcium966 mg
Iron98 mg
Magnesium139 mg
Phosphorus347 mg
Zinc2.1 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0.3 mcg
Vitamin C41 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K3.6 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)2.1 mg
Niacin (B3)27 mg
Folate459 mcg
Choline71 mg
Caffeine0 mg
Water1409 g
As published
This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 45. The excerpt below is the record exactly as published.
Crab gumbo ’ is another dish fit for the gods. Fry two tablespoonfuls of flour in one of lard until the flour is browned, but not burned. Add a chopped onion, a chopped Irish potato, thyme, parsley, salt, and red pepper, and fry a few min- utes. Then put in eight hard crabs that have been 132 The Bachelor and the Chafing-dish. scalded and cleaned. Add three pints of boiling water, and boil the whole for half an hour. When ready to serve, rub a teaspoonful of powdered sas- safras to a paste, with a spoonful of butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.