Crab Meat Filling

Name: Crab Meat Filling
Ingredients: 2 yolks of eggs, boiled hard; hot milk; melted butter; flour; crab meat, shredded; lemon juice

From The Edwardsville cook book, 1906

This fills g shells.

Presented as published in 1906. 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

957Calories

77 gProtein

110 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories957 kcal

Protein77 g

Carbohydrates110 g

Fiber0 g

Sugars12 g

Total Fat33 g

Saturated Fat8.2 g

Monounsaturated Fat5.8 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol617 mg

Sodium932 mg

Potassium1471 mg

Calcium593 mg

Iron11 mg

Magnesium156 mg

Phosphorus1125 mg

Zinc12 mg

Copper1.9 mg

Manganese1.3 mg

Vitamin D4.3 mcg

Vitamin C13 mg

Vitamin A243 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.8 mg

Vitamin B1223 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1.4 mg

Niacin (B3)15 mg

Folate355 mcg

Choline338 mg

Caffeine0 mg

Water507 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 13. The excerpt below is the record exactly as published.

2 yolks of eggs, boiled hard. To the hot milk and melted butter add the flour and cook two minutes ; add crab meat, shredded, and the seasonings, lemon juice

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