pescatariannut-freeegg-freesoy-free
Crabs (Hot)
From The white ribbon cook book, 1894
Serves 2
Serve very hot on a napkin garnished with parsley.
Presented as published in 1894. 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
467Calories
76 gProtein
22 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories467 kcal
Protein76 g
Carbohydrates22 g
Fiber1.4 g
Sugars1.9 g
Total Fat16 g
Saturated Fat1.2 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.2 g
Cholesterol341 mg
Sodium1393 mg
Potassium1377 mg
Calcium413 mg
Iron4.4 mg
Magnesium149 mg
Phosphorus968 mg
Zinc15 mg
Copper2.8 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A8 mcg
Vitamin E0 mg
Vitamin K2 mcg
Vitamin B60.6 mg
Vitamin B1236 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)13 mg
Folate208 mcg
Choline4.4 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 17. The excerpt below is the record exactly as published.
Crabs (Hot) — One good-sized crab, pepper, salt, bread crumbs, milk, cream, or oiled but- ter, parsley. For this, 1 good-sized crab or 3 or 4 small ones may be used. The meat must be picked' from the claws and the soft inside from the body; season with pepper and salt, add a small quan- tity of bread crumbs, and moisten with milk, or, better still, a few spoonfuls of cream or oiled butter
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