Maryland Cream of Crab Soup

Name: Maryland Cream of Crab Soup
Ingredients: 1 tablespoon flour; 2 tablespoons butter; 2 quarts milk; 1 pint crab meat; V'2 onion sliced; Va pint heavy cream; chopped parsley, celery, salt, pepper

From The Southern cook book of fine old recipes, 1935

Presented as published in 1935. 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

2413Calories

155 gProtein

105 gCarbs

173 gFat

Full nutrition (33 nutrients)

Calories2413 kcal

Protein155 g

Carbohydrates105 g

Fiber0 g

Sugars94 g

Total Fat173 g

Saturated Fat85 g

Monounsaturated Fat32 g

Polyunsaturated Fat3.9 g

Omega-30.2 g

Cholesterol907 mg

Sodium2178 mg

Potassium4724 mg

Calcium2968 mg

Iron4 mg

Magnesium409 mg

Phosphorus3200 mg

Zinc26 mg

Copper3.2 mg

Manganese0.8 mg

Vitamin D19 mcg

Vitamin C14 mg

Vitamin A633 mcg

Vitamin E1 mg

Vitamin K5.6 mcg

Vitamin B62 mg

Vitamin B1253 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)2.9 mg

Niacin (B3)15 mg

Folate221 mcg

Choline347 mg

Water2233 g

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 6. The excerpt below is the record exactly as published.

Maryland Cream of Crab Soup 1 tablespoon flour 2 tablespoons butter 2 quarts milk 1 pint crab meat V'2 onion sliced Va pint heavy cream chopped parsley, celery, salt, pepper

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