gluten-freenut-free
Keichem (Crab Doughnuts)
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. 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
425Calories
62 gProtein
23 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories425 kcal
Protein62 g
Carbohydrates23 g
Fiber3.9 g
Sugars13 g
Total Fat8.4 g
Saturated Fat2.3 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol420 mg
Sodium951 mg
Potassium1067 mg
Calcium335 mg
Iron5.2 mg
Magnesium122 mg
Phosphorus812 mg
Zinc11 mg
Copper2.2 mg
Manganese1.1 mg
Vitamin D1 mcg
Vitamin C12 mg
Vitamin A86 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B1227 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.2 mg
Folate157 mcg
Choline147 mg
Caffeine0 mg
Water277 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 174. The excerpt below is the record exactly as published.
Keichem. (Crab Doughnuts.) Boil and clean three crabs. Chop the meat up, and add a little garlic, chopped onions, pork, beef, two eggs, a little bean curd (see Chinese dinner) minced fine, a pinch of white pepper, a small pinch of sugar, and a dessertspoonful of soy
Cook this with the app: pantry check, scaling, and the assistant.