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Fried Oyster Crabs
From Boston Cooking-School cook book, 1896
Serves 3
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
651Calories
0 gProtein
3 gCarbs
73 gFat
Full nutrition (34 nutrients)
Calories651 kcal
Protein0.4 g
Carbohydrates3.1 g
Fiber0.9 g
Sugars0.8 g
Total Fat73 g
Saturated Fat7.3 g
Monounsaturated Fat52 g
Polyunsaturated Fat10 g
Omega-30.7 g
Cholesterol0 mg
Sodium0.7 mg
Potassium46 mg
Calcium8.7 mg
Iron0.2 mg
Magnesium2.7 mg
Phosphorus5.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.3 mcg
Vitamin E13 mg
Vitamin K52 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.7 mcg
Choline1.8 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 3 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.
FRIED OYSTER CRABS Wash and drain crabs. Roll in flour and shake in sieve to remove superfluous flour. Fry in a basket in deep fat (395° F.). Drain, garnish with parsley and slices of lemon
Cook this with the app: pantry check, scaling, and the assistant.