Crabs a la Creole

Name: Crabs a la Creole
Ingredients: a large spoonful of butter; a small onion; a small sweet Spanish pepper; half a pint of strained tomato juice; a gill of chicken broth; some celery salt; four soft shelled crabs

From A bachelors cupboard, 1906

A flavorful crab dish.

Presented as published in 1906. 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

840Calories

152 gProtein

27 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories840 kcal

Protein152 g

Carbohydrates27 g

Fiber3.5 g

Sugars15 g

Total Fat22 g

Saturated Fat2.3 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat3.4 g

Omega-30 g

Cholesterol659 mg

Sodium2545 mg

Potassium3512 mg

Calcium777 mg

Iron7.4 mg

Magnesium319 mg

Phosphorus1957 mg

Zinc29 mg

Copper5.6 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C208 mg

Vitamin A74 mcg

Vitamin E0.9 mg

Vitamin K6.5 mcg

Vitamin B61.6 mg

Vitamin B1272 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)25 mg

Folate436 mcg

Choline37 mg

Caffeine0 mg

Water1109 g

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 24. The excerpt below is the record exactly as published.

E small onion and a small sweet Spanish pep- per, minced fine. Stir while frying and add half a pint of strained tomato juice, a gill of chicken broth or canned chicken bouillon, some celery salt, and four soft shelled crabs

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