pescatariannut-freesoy-free
Deviled Crabs (Alternate)
From The New century cook book, 1899
Serves 5
Serve hot; leftovers can be reheated.
Presented as published in 1899. 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
483Calories
79 gProtein
17 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories483 kcal
Protein79 g
Carbohydrates17 g
Fiber1 g
Sugars2 g
Total Fat11 g
Saturated Fat2.1 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat2.4 g
Cholesterol430 mg
Sodium1409 mg
Potassium1422 mg
Calcium415 mg
Iron4.5 mg
Magnesium149 mg
Phosphorus1006 mg
Zinc15 mg
Copper2.7 mg
Manganese0.8 mg
Vitamin D0.7 mcg
Vitamin C12 mg
Vitamin A53 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B60.7 mg
Vitamin B1236 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate213 mcg
Choline91 mg
Caffeine0 mg
Water348 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The New century cook book (1899), page 25. The excerpt below is the record exactly as published.
Boil ten or twelve crabs, take off the under shell, take out spongy parts and sandbag, pick all meat out of back shell care- fully (so as not to break it) and out of claws; to this, chopped well, put three or four hard-boiled eggs, small cup bread crumbs, pepper (also little cayenne, or peprika), a good tablespoonful butter; mix all together with one raw egg, two tablespoonfuls vinegar to spoonful Worcestershire sauce
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