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Creamed Oyster Crabs
From Boston Cooking-School cook book, 1896
Serves 2
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
7Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories7.3 kcal
Protein0.1 g
Carbohydrates1.6 g
Fiber0.8 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium4673 mg
Potassium27 mg
Calcium19 mg
Iron0.3 mg
Magnesium6.6 mg
Phosphorus2.7 mg
Zinc0.1 mg
Copper0 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.2 mg
Vitamin K3.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.9 mg
Caffeine0 mg
Water2.6 g
Estimated from matched ingredients across 2 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 OYSTER CRABS Cook a few at a time, in small amount of boiling water, with 1 sprig of parsley, bit of butter, 1 clove, bit of bay leaf, 1 teaspoon vinegar, and 4 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.