pescatariannut-freesoy-free
Oyster Crabs with Poached Eggs
From Lowney's cook book, 1907
Serves 1
Presented as published in 1907. 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
230Calories
19 gProtein
18 gCarbs
9 gFat
Full nutrition (32 nutrients)
Calories230 kcal
Protein19 g
Carbohydrates18 g
Fiber0.7 g
Sugars1.6 g
Total Fat8.6 g
Saturated Fat4.2 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol61 mg
Sodium727 mg
Potassium246 mg
Calcium329 mg
Iron1.5 mg
Magnesium34 mg
Phosphorus307 mg
Zinc3.1 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin C1.5 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B124.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate24 mcg
Choline3.5 mg
Water56 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 57. The excerpt below is the record exactly as published.
Oyster Crabs with Poached Eggs Cook oyster crabs in butter. Cut bread in slices, shape with doughnut cutter, toast, butter, and place in buttered ramekin dishes, fill the rings with cooked crabs, break an egg on top of each, sprinkle with grated cheese
Cook this with the app: pantry check, scaling, and the assistant.