dinner
Soft Shell Crabs
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
2088Calories
434 gProtein
1 gCarbs
26 gFat
Full nutrition (27 nutrients)
Calories2088 kcal
Protein434 g
Carbohydrates1 g
Fiber0 g
Total Fat26 g
Saturated Fat5.3 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat9.3 g
Cholesterol1872 mg
Sodium7032 mg
Potassium7896 mg
Calcium2136 mg
Iron18 mg
Magnesium816 mg
Phosphorus5496 mg
Zinc85 mg
Copper16 mg
Manganese3.6 mg
Vitamin C72 mg
Vitamin A48 mcg
Vitamin B63.6 mg
Vitamin B12216 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1 mg
Niacin (B3)65 mg
Folate1056 mcg
Water1896 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 63. The excerpt below is the record exactly as published.
Soft Shell Crabs
Cook this with the app: pantry check, scaling, and the assistant.