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Crab Soup

Name: Crab Soup
Yield: 7 servings
Ingredients: 6 cooked hard-shelled crabs; 2 cups crab meat; 3 cups Chicken Stock; 0.25 cup stale bread crumbs; 1 slice onion; 1 sprig parsley; 2 tablespoons butter; 2 tablespoons flour; 1 cup cream; Salt; Cayenne

From Boston Cooking-School cook book, 1896

Serves 7

Serves 6 to 8.

Presented as published in 1896. 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

255Calories

17 gProtein

14 gCarbs

18 gFat

Full nutrition (33 nutrients)

Calories255 kcal

Protein17 g

Carbohydrates14 g

Fiber1.5 g

Sugars3.1 g

Total Fat18 g

Saturated Fat7.5 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat0.9 g

Cholesterol99 mg

Sodium1770 mg

Potassium478 mg

Calcium104 mg

Iron1.4 mg

Magnesium39 mg

Phosphorus228 mg

Zinc2.8 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C6.9 mg

Vitamin A78 mcg

Vitamin E1.1 mg

Vitamin K8.9 mcg

Vitamin B60.3 mg

Vitamin B126.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.2 mg

Folate51 mcg

Choline13 mg

Caffeine0 mg

Water187 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 68. The excerpt below is the record exactly as published.

CRAB SOUP 6 cooked hard-shelled crabs or 1 sprig parsley 2 cups crab meat 2 tablespoons butter 3 cups Chicken Stock (p. 151) 2 tablespoons flour 24 cup stale bread crumbs 1 cup cream 1 slice onion Salt Cayenne

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