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Potted Crab
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. C. J. Jeffries, Winnetka, IL.
Presented as published in 1912. 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
174Calories
36 gProtein
0 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories174 kcal
Protein36 g
Carbohydrates0.1 g
Fiber0 g
Total Fat2.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Cholesterol156 mg
Sodium586 mg
Potassium658 mg
Calcium178 mg
Iron1.5 mg
Magnesium68 mg
Phosphorus458 mg
Zinc7.1 mg
Copper1.3 mg
Manganese0.3 mg
Vitamin C6 mg
Vitamin A4 mcg
Vitamin B60.3 mg
Vitamin B1218 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.4 mg
Folate88 mcg
Water158 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 156. The excerpt below is the record exactly as published.
POTTED CRAB.— Pound the meat from the shell and claws of a freshly-boiled crab in a mortar with salt, cayenne and pound- ed mace. Press into small jars, cover it with butter
Cook this with the app: pantry check, scaling, and the assistant.