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Fried Soft-Shell Crabs a la Tartare
From The Swedish, French, American cook book, 1918
Serves 1
Serve with cucumber salad.
Presented as published in 1918. 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
353Calories
16 gProtein
56 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories353 kcal
Protein16 g
Carbohydrates56 g
Fiber6.7 g
Sugars7.5 g
Total Fat8.5 g
Saturated Fat2.4 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol186 mg
Sodium529 mg
Potassium537 mg
Calcium202 mg
Iron6.2 mg
Magnesium56 mg
Phosphorus235 mg
Zinc1.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C88 mg
Vitamin A192 mcg
Vitamin E1.3 mg
Vitamin K415 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.7 mg
Folate139 mcg
Choline167 mg
Caffeine0 mg
Water176 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 179. The excerpt below is the record exactly as published.
Fried Soft-Shell Crabs a la Tartare Crabes moux frits, a la Tartare Select live crabs, remove the tail and the fluffy part that lies under the shell; cut part of the head off and take out the sand bag. THE SWEDISH, FRENCH, Leave on a clean linen cloth to dry; dip in egg and fresh bread crumbs and fry in hot fat. Garnish with lemon and parsley
Cook this with the app: pantry check, scaling, and the assistant.