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Siberian-Crab Cheese
From Vegetarian cookery, 1891
Serves 8
Presented as published in 1891. 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
460Calories
62 gProtein
42 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories460 kcal
Protein62 g
Carbohydrates42 g
Fiber0 g
Sugars42 g
Total Fat3.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.3 g
Cholesterol265 mg
Sodium1003 mg
Potassium1122 mg
Calcium309 mg
Iron2.5 mg
Magnesium118 mg
Phosphorus779 mg
Zinc12 mg
Copper2.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A6.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B1231 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)9.2 mg
Folate150 mcg
Choline0 mg
Caffeine0 mg
Water446 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 137. The excerpt below is the record exactly as published.
Siberian-Crab Cheese. Put six pounds of crabs and three pints of water into an earthenware jar or stew-pot ; cover it, and set it in the oven ; when the fruit is quite soft, rub it through a coarse hair or wire sieve. To each pint of pulp allow three quarters of a pound of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.