Crab, Hot Buttered

Name: Crab, Hot Buttered
Ingredients: the meat from the shell of a crab; half its quantity of breadcrumbs; a little pepper; salt; grated nutmeg; a spoonful of salad oil; the same of vinegar

From A handbook of fish cookery, 1897

Presented as published in 1897. 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

310Calories

6 gProtein

34 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories310 kcal

Protein6.3 g

Carbohydrates34 g

Fiber2.1 g

Sugars2.9 g

Total Fat16 g

Saturated Fat1.6 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol0 mg

Sodium347 mg

Potassium93 mg

Calcium87 mg

Iron2.3 mg

Magnesium20 mg

Phosphorus79 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E4.7 mg

Vitamin K4.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.1 mg

Folate51 mcg

Choline6.9 mg

Caffeine0 mg

Water17 g

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 10. The excerpt below is the record exactly as published.

Crab, Hot Buttered. — Pick the meat from the shell of a crab, mix with half its quantity of breadcrumbs, a little pepper, salt, grated nutmeg, a spoonful of salad TESTED RECIPES. 33 oil and the same of vinegar

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