pescatariangluten-freenut-freeegg-freesoy-free
Deviled Crabs
From The Hotel St. Francis cook book, 1919
Serves 2
Serve on a napkin with lemon and parsley.
Presented as published in 1919. 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
230Calories
39 gProtein
6 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories230 kcal
Protein39 g
Carbohydrates5.6 g
Fiber1.4 g
Sugars2 g
Total Fat5.2 g
Saturated Fat0.6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.6 g
Cholesterol156 mg
Sodium750 mg
Potassium860 mg
Calcium225 mg
Iron3.1 mg
Magnesium105 mg
Phosphorus541 mg
Zinc7.7 mg
Copper1.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A32 mcg
Vitamin E0.4 mg
Vitamin K27 mcg
Vitamin B60.4 mg
Vitamin B1218 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6 mg
Folate116 mcg
Choline11 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 21. The excerpt below is the record exactly as published.
Deviled crabs. Simmer the flakes of two crabs and one-half of a chopped onion in butter. Season with salt and Cayenne pepper, add two cups of thick cream sauce, one dash of Worcestershire sauce, one spoonful of English mustard, and a little chopped chives
Cook this with the app: pantry check, scaling, and the assistant.