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Crabs and Tomatoes

Name: Crabs and Tomatoes
Yield: 4 servings
Ingredients: one pound of finely chopped crab meat; half a pint of tomato sauce; half a pound of bread-crumbs; some parsley; pepper; salt; a large glass of sherry; the thinly-pared rind and the juice of a lemon

From Soyer's standard cookery, 1912

Serves 4

Presented as published in 1912. 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

156Calories

22 gProtein

10 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories156 kcal

Protein22 g

Carbohydrates9.9 g

Fiber1.7 g

Sugars3.7 g

Total Fat1.5 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol88 mg

Sodium955 mg

Potassium676 mg

Calcium123 mg

Iron1.9 mg

Magnesium58 mg

Phosphorus290 mg

Zinc4.2 mg

Copper0.8 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A2.5 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B1210 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.1 mg

Folate53 mcg

Choline4.2 mg

Caffeine0 mg

Water219 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 50. The excerpt below is the record exactly as published.

Crabs and Tomatoes. Take one pound of finely chopped crab meat and mix it with half a pint of tomato sauce, half a pound of bread-crumbs, some parsley, pepper, and salt, the thinly-pared rind and the juice of a lemon and a large glass of sherry

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