Scalloped Crab
From Foods, their selection and preparation, 1935
Use as you would crab meat on the market, in cocktails, salads, or served hot with drawn butter.
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
607Calories
60 gProtein
61 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories607 kcal
Protein60 g
Carbohydrates61 g
Fiber2.7 g
Sugars17 g
Total Fat12 g
Saturated Fat5.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol205 mg
Sodium1567 mg
Potassium1319 mg
Calcium650 mg
Iron4.9 mg
Magnesium135 mg
Phosphorus917 mg
Zinc10 mg
Copper1.8 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C7.1 mg
Vitamin A223 mcg
Vitamin E0.3 mg
Vitamin K4.1 mcg
Vitamin B60.5 mg
Vitamin B1223 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate188 mcg
Choline7.9 mg
Caffeine0 mg
Water409 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 229. The excerpt below is the record exactly as published.
scalloped crab use a rich white sauce made with cream or top milk, 1 cup to 1 cup of crab meat. Season to taste, using salt, pepper, tabasco, and ca¬ pers as desired. Add \ cup buttered bread crumbs an
Cook this with the app: pantry check, scaling, and the assistant.