gluten-freenut-freeegg-freesoy-free

Crabs a la Creole

Name: Crabs a la Creole
Yield: 4 servings
Ingredients: Four soft-shell crabs; One ounce of butter; One small onion; and sweet Spanish pepper (both minced); One-half pint strained tomato pulp; One gill of chicken broth; Salt. Celery salt.

From Twentieth century home cook book, 1905

Serves 4

Presented as published in 1905. 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

220Calories

38 gProtein

8 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories220 kcal

Protein38 g

Carbohydrates8.4 g

Fiber1.6 g

Sugars4.1 g

Total Fat8.6 g

Saturated Fat0.6 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.8 g

Cholesterol173 mg

Sodium877 mg

Potassium956 mg

Calcium199 mg

Iron2.3 mg

Magnesium84 mg

Phosphorus495 mg

Zinc7.3 mg

Copper1.4 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A4.3 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B1218 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)5.9 mg

Folate97 mcg

Choline5 mg

Caffeine0 mg

Water273 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 145. The excerpt below is the record exactly as published.

CRABS A LA CREOLE (Blazer). Four soft-shell crabs. One ounce of butter. One small onion and sweet Spanish pepper (both minced). One-half pint strained tomato pulp. One gill of chicken broth. Salt. Celery salt.

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