gluten-freenut-freesoy-free
Crab Soup, Martha Washington’s
From Harper's cook book encyclopædia, 1902
Serves 10
Presented as published in 1902. 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
454Calories
62 gProtein
0 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories454 kcal
Protein62 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.2 g
Total Fat21 g
Saturated Fat6.7 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol301 mg
Sodium1240 mg
Potassium1094 mg
Calcium281 mg
Iron2.6 mg
Magnesium111 mg
Phosphorus782 mg
Zinc11 mg
Copper2.1 mg
Manganese0.5 mg
Vitamin D0.4 mcg
Vitamin C9 mg
Vitamin A27 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B1227 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)9.9 mg
Folate137 mcg
Choline51 mg
Caffeine0 mg
Water455 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 153. The excerpt below is the record exactly as published.
Crab Soup, Martha Washington’s. — Fifteen crabs thrown into boiling water, alive. Boil until done; meat picked up fine ; put into two quarts of water in which I lb. of middling ba- con has been boiled. Beat yolks of two eggs, stir in a pint of rich milk
Cook this with the app: pantry check, scaling, and the assistant.