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Mock Crab
From The new practical housekeeping, 1890
Serves 4
Presented as published in 1890. 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
244Calories
14 gProtein
4 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories244 kcal
Protein14 g
Carbohydrates3.6 g
Fiber0.9 g
Sugars0.3 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol57 mg
Sodium2797 mg
Potassium91 mg
Calcium419 mg
Iron0.5 mg
Magnesium23 mg
Phosphorus271 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A180 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline1.3 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 115. The excerpt below is the record exactly as published.
Mock' Crab, — Break up a half pound soft rich cheese with a cheese-knife, or fork, mix with it a teaspoon dry mustard, a salt- spoon salt, half a saltspoon pepper and a dessert-spoon vinegar
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