gluten-freenut-freeegg-freesoy-free
Soft Shell Crabs
From The economical cook book, 1905
Serves 1
Fry in boiling hot fat.
Presented as published in 1905. 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
400Calories
36 gProtein
0 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories400 kcal
Protein36 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat27 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.6 g
Cholesterol180 mg
Sodium586 mg
Potassium658 mg
Calcium178 mg
Iron1.5 mg
Magnesium68 mg
Phosphorus458 mg
Zinc7.1 mg
Copper1.3 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C6 mg
Vitamin A4 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B1218 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.4 mg
Folate88 mcg
Choline12 mg
Caffeine0 mg
Water158 g
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 47. The excerpt below is the record exactly as published.
Soft Shell Crabs. Take out the sand-bags, trim the spongy parts from the sides and legs, melt in a stew-pan sufficient butter and lard mixed to float them, when boiling hot drop in the crabs and fry a light orown, sprinkle a little pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.