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Peppers Stuffed with Crabs
From The new Annie Dennis cook book, 1905
Serves 8
Use fresh crab meat if available.
Presented as published in 1905. 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
96Calories
8 gProtein
7 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories96 kcal
Protein8 g
Carbohydrates7.5 g
Fiber1.4 g
Sugars0.1 g
Total Fat3.6 g
Saturated Fat1.5 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium113 mg
Potassium359 mg
Calcium45 mg
Iron0.8 mg
Magnesium25 mg
Phosphorus121 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C150 mg
Vitamin A42 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate53 mcg
Choline55 mg
Caffeine0 mg
Water176 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 122. The excerpt below is the record exactly as published.
Peppers Stuffed with Crabs One can of crabs, or a quart of fresh crab meat; three eggs, one tablespoonful of melted butter, half a teaspoonful of mustard, one teaspoonful of Worcester sauce, salt and pepper to taste. Cut off the tops of eight peppeTs
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