Martha Washington Crab Soup

Name: Martha Washington Crab Soup
Ingredients: Fifteen crabs; two quarts water; a pound of bacon; yolks of two eggs; pint of rich milk

From The Elm City cook book, 1896

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

4536Calories

618 gProtein

2 gCarbs

210 gFat

Full nutrition (34 nutrients)

Calories4536 kcal

Protein618 g

Carbohydrates1.9 g

Fiber0 g

Sugars2 g

Total Fat210 g

Saturated Fat67 g

Monounsaturated Fat82 g

Polyunsaturated Fat40 g

Omega-31 g

Cholesterol3011 mg

Sodium12395 mg

Potassium10939 mg

Calcium2810 mg

Iron26 mg

Magnesium1110 mg

Phosphorus7821 mg

Zinc113 mg

Copper21 mg

Manganese4.6 mg

Vitamin D3.8 mcg

Vitamin C90 mg

Vitamin A270 mcg

Vitamin E3 mg

Vitamin K0.3 mcg

Vitamin B65.9 mg

Vitamin B12273 mcg

Thiamin (B1)3.7 mg

Riboflavin (B2)2 mg

Niacin (B3)99 mg

Folate1367 mcg

Choline511 mg

Caffeine0 mg

Water4549 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 24. The excerpt below is the record exactly as published.

MARTHA WASHINGTON CRAB SOUP. Fifteen crabs thrown in boiling water alive. Boil until done; meat picked up fine, put into two quarts water in which a pound of bacon has been boiled. Beat yolks of two eggs; stir in pint of rich milk

Cook this with the app: pantry check, scaling, and the assistant.