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Crab Sauce
From The new practical housekeeping, 1890
Serves 4
Serves similarly to lobster sauce.
Presented as published in 1890. 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
429Calories
10 gProtein
0 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein9.5 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat44 g
Saturated Fat28 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.8 g
Omega-30.2 g
Cholesterol155 mg
Sodium493 mg
Potassium177 mg
Calcium57 mg
Iron0.4 mg
Magnesium18 mg
Phosphorus127 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A369 mcg
Vitamin E1.2 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B124.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate24 mcg
Choline10 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 91. The excerpt below is the record exactly as published.
Crab Sauce. — Choose a nice fresh crab, pick all the meat away from the shell, and cut into small square pieces. Make a half pint drawn butter, put in the fish and season with salt, pounded mace and cayenne to taste
Cook this with the app: pantry check, scaling, and the assistant.