Crab Jambalaya

Name: Crab Jambalaya
Ingredients: two tablespoonfuls of butter; two onions; one clove of garlic; one heaping tablespoonful of flour; three large tomatoes; one chopped green pepper; two quarts of stock; the meat of two large crabs; one cupful of well-washed rice

From High living, 1904

Presented as published in 1904. 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

1216Calories

93 gProtein

192 gCarbs

29 gFat

Full nutrition (33 nutrients)

Calories1216 kcal

Protein93 g

Carbohydrates192 g

Fiber12 g

Sugars22 g

Total Fat29 g

Saturated Fat1.4 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat2.2 g

Cholesterol375 mg

Sodium1214 mg

Potassium2827 mg

Calcium516 mg

Iron13 mg

Magnesium252 mg

Phosphorus1307 mg

Zinc17 mg

Copper3.4 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C84 mg

Vitamin A159 mcg

Vitamin E2.2 mg

Vitamin K30 mcg

Vitamin B61.5 mg

Vitamin B1236 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)21 mg

Folate709 mcg

Choline53 mg

Caffeine0 mg

Water953 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 5. The excerpt below is the record exactly as published.

CRAB JAMBALAYA — Slice two onions and one clove of garlic very fine and fry until transparent in two tablespoonfuls of butter ; add one heaping tablespoonful of flour and cook for two minutes. Then add three large tomatoes, which have been skinned, and one chopped green pepper ; simmer for fifteen minutes. Add two quarts of stock and, when it has come to a boil, the meat of two large crabs (about one pint), and one cupful of well-washed rice

Cook this with the app: pantry check, scaling, and the assistant.