Crab Meat au Gratin

Name: Crab Meat au Gratin
Ingredients: the meat from six crabs; a third the amount finely chopped, sweet, green peppers; the yolks of two eggs; a half cup cream; a little sherry

From Standard Paper-Bag Cookery, 1912

Presented as published in 1912. 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

1576Calories

226 gProtein

9 gCarbs

65 gFat

Full nutrition (29 nutrients)

Calories1576 kcal

Protein226 g

Carbohydrates8.9 g

Fiber0.7 g

Total Fat65 g

Saturated Fat27 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.6 g

Cholesterol1057 mg

Sodium3540 mg

Potassium4184 mg

Calcium1145 mg

Iron9 mg

Magnesium422 mg

Phosphorus2827 mg

Zinc43 mg

Copper8.1 mg

Manganese1.9 mg

Vitamin C111 mg

Vitamin A24 mcg

Vitamin E1.9 mg

Vitamin K2.8 mcg

Vitamin B62 mg

Vitamin B12108 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)33 mg

Folate545 mcg

Water1104 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 9. The excerpt below is the record exactly as published.

Crab Meat au Gratin. — Mix the meat from six crabs with a third the amount finely chopped, sweet, green peppers. Add the yolks of two eggs beaten with a half cup cream and a little sherry

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