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Soft-Shell Crabs Broiled
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Hot dry toast can be served under the broiled crabs.
Presented as published in 1885. 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
87Calories
18 gProtein
0 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories87 kcal
Protein18 g
Carbohydrates0 g
Fiber0 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol78 mg
Sodium293 mg
Potassium329 mg
Calcium89 mg
Iron0.7 mg
Magnesium34 mg
Phosphorus229 mg
Zinc3.5 mg
Copper0.7 mg
Manganese0.2 mg
Vitamin C3 mg
Vitamin A2 mcg
Vitamin B60.2 mg
Vitamin B129 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.7 mg
Folate44 mcg
Water79 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 131. The excerpt below is the record exactly as published.
SOFT-SBELL CRABS BROILED. Dress the crabs as directed in the recipe for soft-shell crabs fried. After drying them on a towel, dip them into melted butter seasoned with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.