dinnerpescatariannut-freeegg-freesoy-free
Crab Soup
From The housewife's referee, 1898
Serves 6
Presented as published in 1898. 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
446Calories
53 gProtein
47 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories446 kcal
Protein53 g
Carbohydrates47 g
Fiber3.6 g
Sugars1.5 g
Total Fat6 g
Saturated Fat0.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.5 g
Cholesterol213 mg
Sodium1321 mg
Potassium1088 mg
Calcium398 mg
Iron18 mg
Magnesium114 mg
Phosphorus669 mg
Zinc9.8 mg
Copper1.8 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A5.3 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B1224 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate194 mcg
Choline11 mg
Caffeine0 mg
Water445 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 61. The excerpt below is the record exactly as published.
Crab Soup. — Take two tablespoonfuls of flour, and fry it in lard till the flour is well browned. Add a chopped onion, a chopped potato, thyme, parsley, salt, and red pepper. Fry these for a few minutes, put in eight crabs scalded and cleaned, add three pints of boiling water and boil the whole for half an hour. When ready to serve, rub a tablespoonful of powdered sassafras leaves to a paste in a spoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.