Devilled Crabs

Name: Devilled Crabs
Ingredients: 2 C. crab meat (8 to 10 crabs); 14T. paprika; 1 T. lemon juice; 1 Tb. minced parsley; 1/2 G. chopped mushrooms; 2 yolks of eggs; 1 T. salt; 1 C. milk; 2 Tb. butter; 2 Tb. flour

From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915

Presented as published in 1915. 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

1093Calories

132 gProtein

93 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories1093 kcal

Protein132 g

Carbohydrates93 g

Fiber32 g

Sugars42 g

Total Fat49 g

Saturated Fat9.3 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat5.9 g

Omega-30.1 g

Cholesterol833 mg

Sodium13932 mg

Potassium3869 mg

Calcium942 mg

Iron18 mg

Magnesium407 mg

Phosphorus2396 mg

Zinc29 mg

Copper6.3 mg

Manganese2.1 mg

Vitamin D6.8 mcg

Vitamin C20 mg

Vitamin A415 mcg

Vitamin E3.3 mg

Vitamin K5.8 mcg

Vitamin B62 mg

Vitamin B1245 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1.4 mg

Niacin (B3)35 mg

Folate436 mcg

Choline596 mg

Caffeine0 mg

Water1823 g

As published

This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 13. The excerpt below is the record exactly as published.

Devilled Crabs. 2 C. crab meat (8 to 10 14T. paprika crabs) 1 T. lemon juice 1 C. milk 1 Tb. minced parsley 2 Tb. butter I/2 G. chopped mushrooms 2 Tb. flour 2 yolks of eggs 1 T. salt

Cook this with the app: pantry check, scaling, and the assistant.