pescatariannut-freeegg-freesoy-free
Fresh Crabs
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
522Calories
109 gProtein
0 gCarbs
6 gFat
Full nutrition (27 nutrients)
Calories522 kcal
Protein109 g
Carbohydrates0.2 g
Fiber0 g
Total Fat6.5 g
Saturated Fat1.3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.3 g
Cholesterol468 mg
Sodium1758 mg
Potassium1974 mg
Calcium534 mg
Iron4.4 mg
Magnesium204 mg
Phosphorus1374 mg
Zinc21 mg
Copper4 mg
Manganese0.9 mg
Vitamin C18 mg
Vitamin A12 mcg
Vitamin B60.9 mg
Vitamin B1254 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)16 mg
Folate264 mcg
Water474 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 22. The excerpt below is the record exactly as published.
Fresh Crabs. Remove the fin part from crabs, wash carefully, dry them on a cloth, dip crabs in sweet milk, then flour with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.