Crab Stew
From Seafood cookery in North Carolina, 1960
Serves 8.
Presented as published in 1960. 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
4068Calories
23 gProtein
85 gCarbs
403 gFat
Full nutrition (33 nutrients)
Calories4068 kcal
Protein23 g
Carbohydrates85 g
Fiber15 g
Sugars39 g
Total Fat403 g
Saturated Fat146 g
Monounsaturated Fat191 g
Polyunsaturated Fat47 g
Cholesterol259 mg
Sodium89 mg
Potassium1622 mg
Calcium225 mg
Iron2.8 mg
Magnesium101 mg
Phosphorus440 mg
Zinc3.2 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D14 mcg
Vitamin C68 mg
Vitamin A23 mcg
Vitamin E0.2 mg
Vitamin K3.6 mcg
Vitamin B61.3 mg
Vitamin B120.8 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.5 mg
Folate177 mcg
Choline125 mg
Caffeine0 mg
Water956 g
As published
This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 16. The excerpt below is the record exactly as published.
Crab Stew 4 doz. hord crobs 1 lb. salt pork 2 lbs. onions Salt, pepper, catsup, Worcestershire souce, hot pepper V2 cup vinegar Corn meal
Cook this with the app: pantry check, scaling, and the assistant.