Crab Meat, Dewey Style
From "Dainty dishes", 1903
The skin of the green peppers should be removed before shredding.
Presented as published in 1903. 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
189Calories
38 gProtein
2 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories189 kcal
Protein38 g
Carbohydrates2.4 g
Fiber0.7 g
Sugars1.4 g
Total Fat2.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol156 mg
Sodium590 mg
Potassium881 mg
Calcium180 mg
Iron1.8 mg
Magnesium74 mg
Phosphorus518 mg
Zinc7.4 mg
Copper1.6 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C7.5 mg
Vitamin A4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B1218 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.9 mg
Folate100 mcg
Choline12 mg
Caffeine0 mg
Water223 g
As published
This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 10. The excerpt below is the record exactly as published.
Crab Meat, Dewey Style. Prepare as for Maryland Style. Add some coarsely shredded green peppers and mushrooms sauted in- butte
Cook this with the app: pantry check, scaling, and the assistant.