pescatariangluten-freedairy-freenut-freesoy-free
Scrambled Crab Meat
From The Twin-city housewife, 1920
Serves 1
Presented as published in 1920. 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
760Calories
113 gProtein
18 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories760 kcal
Protein113 g
Carbohydrates18 g
Fiber6.3 g
Sugars0.9 g
Total Fat25 g
Saturated Fat7.7 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat5.9 g
Omega-30.1 g
Cholesterol1113 mg
Sodium11375 mg
Potassium2167 mg
Calcium650 mg
Iron9.5 mg
Magnesium228 mg
Phosphorus1519 mg
Zinc20 mg
Copper3.6 mg
Manganese4 mg
Vitamin D4 mcg
Vitamin C14 mg
Vitamin A336 mcg
Vitamin E2.4 mg
Vitamin K42 mcg
Vitamin B61.1 mg
Vitamin B1244 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate306 mcg
Choline591 mg
Caffeine0 mg
Water529 g
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 17. The excerpt below is the record exactly as published.
Scrambled Crab Meat Use one pint of fresh, or one can of crab meat. Beat until very light four eggs and scramble in hot pan. When eggs are half done stir in dry crab meat and season to taste with salt
Cook this with the app: pantry check, scaling, and the assistant.