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Creamed Crab Meat
From Boston Cooking-School cook book, 1896
Serves 4
Serves 4.
Presented as published in 1896. 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
180Calories
14 gProtein
10 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories180 kcal
Protein14 g
Carbohydrates9.6 g
Fiber0.3 g
Sugars2.8 g
Total Fat9.4 g
Saturated Fat2.3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.8 g
Cholesterol50 mg
Sodium429 mg
Potassium293 mg
Calcium127 mg
Iron0.9 mg
Magnesium30 mg
Phosphorus200 mg
Zinc2.4 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C2.2 mg
Vitamin A82 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B125.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate37 mcg
Choline9.6 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 100. The excerpt below is the record exactly as published.
CREAMED CRAB MEAT Heat 1 cup crab meat in 1 cup White Sauce or Cream Sauce. Serve on toast
Cook this with the app: pantry check, scaling, and the assistant.