pescatariangluten-freenut-freesoy-free
Crab Meat
From Delta Gamma cook book, 1922
Serves 1
Presented as published in 1922. 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
731Calories
51 gProtein
6 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories731 kcal
Protein51 g
Carbohydrates5.7 g
Fiber0 g
Sugars1.1 g
Total Fat54 g
Saturated Fat28 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.2 g
Cholesterol650 mg
Sodium734 mg
Potassium897 mg
Calcium300 mg
Iron2.7 mg
Magnesium85 mg
Phosphorus697 mg
Zinc8.4 mg
Copper1.4 mg
Manganese0.3 mg
Vitamin D2.2 mcg
Vitamin C6 mg
Vitamin A153 mcg
Vitamin E1 mg
Vitamin K3.1 mcg
Vitamin B60.5 mg
Vitamin B1219 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.5 mg
Folate132 mcg
Choline294 mg
Caffeine0 mg
Water301 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 38. The excerpt below is the record exactly as published.
crab meat 3 tablespoons butter 3 tablespoons flour 1 teaspoon salt 1 pint hot cream or rich milk Few grains cayenne 3/2 bay leaf Buttered toast 1 tablespoon diced red peppers }/2 tablespoon diced green peppers Melt the butter, add the peppers and one teaspoon chopped onion, if desired. Cook these in butter until tender, then add the flour and seasonings and gradually the milk, stirring constantly. Put in the 92 • DELTA GAMMA COOK BOOK bay leaf and let it ,stand in the sauce until it is ready to be used. Flake the crab meat with fork, stir carefully into hot sauce, arrange on toast, garnish with parsley. Eleanor Dickinson Tate (Lambda Nu). Crab Meat 2 hard-boiled eggs, chopped 1 can crab meat Soak crab meat in one-half cup cream
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