pescatariannut-freesoy-free

Scalloped Crabs

Name: Scalloped Crabs
Yield: 1 servings
Ingredients: a pint of meat; one spoonful of cracker or bread crumbs; two tablespoonfuls of butter; two eggs well beaten; a little salt; and pepper; a very little nutmeg

From Original White House Cookbook, 1887

Serves 1

Serve hot, suitable for breakfast or supper.

Presented as published in 1887. 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

716Calories

101 gProtein

19 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories716 kcal

Protein101 g

Carbohydrates19 g

Fiber5.5 g

Sugars1.6 g

Total Fat46 g

Saturated Fat11 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat4 g

Omega-30 g

Cholesterol804 mg

Sodium1590 mg

Potassium1802 mg

Calcium541 mg

Iron6.4 mg

Magnesium222 mg

Phosphorus1352 mg

Zinc19 mg

Copper3.5 mg

Manganese1.5 mg

Vitamin D2 mcg

Vitamin C15 mg

Vitamin A171 mcg

Vitamin E1.1 mg

Vitamin K0.8 mcg

Vitamin B60.9 mg

Vitamin B1244 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)14 mg

Folate282 mcg

Choline297 mg

Caffeine0 mg

Water457 g

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 33. The excerpt below is the record exactly as published.

SCALLOPED GEABS. Put the crabs into a kettle of boiling water, and throw in a handful of salt. Boil from twenty minutes to half an hour. Take them from the water when done and pick out all the meat; be careful not to break the shell. To a pint of meat put a little salt and pepper; taste, and if not enough add more, a little at a time, till suited. Grate in a very little nut- meg and add one spoonful of cracker or bread crumbs, two eggs well beaten, and two tablespoonfuls of butter

Cook this with the app: pantry check, scaling, and the assistant.