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Fried Soft-Shell 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
665Calories
2 gProtein
0 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories665 kcal
Protein2.1 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat74 g
Saturated Fat7.8 g
Monounsaturated Fat52 g
Polyunsaturated Fat10 g
Omega-30.8 g
Cholesterol62 mg
Sodium24 mg
Potassium23 mg
Calcium9.3 mg
Iron0.3 mg
Magnesium2 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E13 mg
Vitamin K52 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate7.8 mcg
Choline49 mg
Caffeine0 mg
Water13 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 SOFT-SHELL CRABS Clean crabs, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, fry in deep fat
Cook this with the app: pantry check, scaling, and the assistant.