Hard Crab Stew (For Six)
From Seafood cookery from Carteret County kitchens, 1900
Do not remove pot lid while dumplings are cooking.
Presented as published in 1900. 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
1678Calories
30 gProtein
278 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories1678 kcal
Protein30 g
Carbohydrates278 g
Fiber44 g
Sugars36 g
Total Fat53 g
Saturated Fat21 g
Monounsaturated Fat23 g
Polyunsaturated Fat6.4 g
Cholesterol49 mg
Sodium335 mg
Potassium6762 mg
Calcium239 mg
Iron8.7 mg
Magnesium360 mg
Phosphorus1061 mg
Zinc5.2 mg
Copper1.9 mg
Manganese2.8 mg
Vitamin D1.3 mcg
Vitamin C170 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K26 mcg
Vitamin B63.6 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate356 mcg
Choline214 mg
Caffeine0 mg
Water1625 g
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 8. The excerpt below is the record exactly as published.
HARD CRAB STEW (For Six) 2 dozen hard crabs, cleaned 10 medium white potatoes, cubed 3 small onions, chopped 1/4 cup bacon drippings salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.