pescatariangluten-freenut-freesoy-free
Crab Savoury
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. 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
670Calories
86 gProtein
3 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories670 kcal
Protein86 g
Carbohydrates3.5 g
Fiber0 g
Sugars0.2 g
Total Fat41 g
Saturated Fat15 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat2.5 g
Cholesterol629 mg
Sodium1397 mg
Potassium1577 mg
Calcium464 mg
Iron3.9 mg
Magnesium160 mg
Phosphorus1142 mg
Zinc17 mg
Copper3.1 mg
Manganese0.7 mg
Vitamin D0.9 mcg
Vitamin C14 mg
Vitamin A74 mcg
Vitamin E0.4 mg
Vitamin K1.5 mcg
Vitamin B60.8 mg
Vitamin B1241 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate224 mcg
Choline140 mg
Caffeine0 mg
Alcohol2.3 g
Water415 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 22. The excerpt below is the record exactly as published.
Crab Savoury. Two pounds of crab after it is opened, one table- spoonful each of sherry and brandy, one gill of cream, two eggs (yolks only), two tablespoonfuls of butter, salt and cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.