pescatariangluten-freenut-freeegg-freesoy-free
Crab Soup
From The Landmarks club cook book, 1903
Serves 4
Lobsters may be served in the same way.
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
235Calories
26 gProtein
12 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories235 kcal
Protein26 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat8.9 g
Saturated Fat4.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol107 mg
Sodium402 mg
Potassium723 mg
Calcium400 mg
Iron0.7 mg
Magnesium66 mg
Phosphorus477 mg
Zinc4.6 mg
Copper0.7 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C3 mg
Vitamin A80 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B1210 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3 mg
Folate44 mcg
Choline43 mg
Caffeine0 mg
Water540 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 18. The excerpt below is the record exactly as published.
CRAB .SOUP. Two crabs cooked, shelled and chopped fine, one stalk of celery chopped fine. Place meat and celery in one quart of water and boil half an hour. Season with salt, pepper ; then add one quart of milk
Cook this with the app: pantry check, scaling, and the assistant.