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Crabs, Devilled
From Harper's cook book encyclopædia, 1902
Serves 3
Presented as published in 1902. 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
582Calories
33 gProtein
10 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories582 kcal
Protein33 g
Carbohydrates10 g
Fiber1.7 g
Sugars2 g
Total Fat45 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol390 mg
Sodium660 mg
Potassium700 mg
Calcium221 mg
Iron2.4 mg
Magnesium73 mg
Phosphorus463 mg
Zinc5.6 mg
Copper1 mg
Manganese0.5 mg
Vitamin D1.1 mcg
Vitamin C5.6 mg
Vitamin A139 mcg
Vitamin E0.7 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B1213 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate88 mcg
Choline150 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 152. The excerpt below is the record exactly as published.
Crabs, Devilled FISH Lobsters the size of a walnut. When these are beaten to a paste, mix them very smoothly over a gentle fire with Y\ lb. of fresh butter, taking especial care that the saucepan is delicately clean. Add the crab meat, and gradually a small cupful of cream. A pound of French beans, cut into thin strips and simmered with the crab, is some- times added to this dish. Just before serving, squeeze over it the juice of a lemon. Serve with rice round the dish. Lobster may be used instead of crab. Time to simmer, ten minutes. Crabs, Devilled. — Two cans of crabs, one cupful of cream, two table-spoon- fuls of melted butter, two good table- spoonfuls of Worcestershire sauce, pep- per and salt, a little nutmeg, yolks of three hard-boiled eggs, half a cup- ful of cracker-crumbs, rolled fine, and a wineglassful of sherry
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