Crabs à la Richmond

Name: Crabs à la Richmond
Ingredients: one cup crab meat; one teaspoon butter; two tablespoons sherry wine; two tablespoons flour; one-third cup milk; one-third cup clam broth; eighteen clams; one tablespoon brandy; the yolk of one egg

From Chafing dish possibilities, 1898

Presented as published in 1898. 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

1074Calories

157 gProtein

46 gCarbs

21 gFat

Full nutrition (35 nutrients)

Calories1074 kcal

Protein157 g

Carbohydrates46 g

Fiber0 g

Sugars4.4 g

Total Fat21 g

Saturated Fat5.1 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol604 mg

Sodium5219 mg

Potassium1365 mg

Calcium642 mg

Iron15 mg

Magnesium235 mg

Phosphorus2159 mg

Zinc13 mg

Copper2.1 mg

Manganese1.1 mg

Vitamin D1.7 mcg

Vitamin C7.1 mg

Vitamin A744 mcg

Vitamin E5.5 mg

Vitamin K1.7 mcg

Vitamin B60.6 mg

Vitamin B12103 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)11 mg

Folate193 mcg

Choline629 mg

Caffeine0 mg

Alcohol4.6 g

Water943 g

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 11. The excerpt below is the record exactly as published.

Crabs k la Richmond Cook one cup crab meat in one teaspoon butter and two tablespoons sherry wine, two minutes. Melt two tablespoons butter, add two tablespoons flour, and pour on gradually one- third cup milk and one-third cup clam broth. Add crab meat and the soft part of eighteen clams to sauce. When thoroughly heated, sea- son with salt and paprika. Just before serving add one tablespoon brandy and the yolk of one egg

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