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Soft-shell Crabs Fried
From European and American cuisine, 1914
Serves 4
Can be dipped in beaten egg and rolled in cracker dust before frying.
Presented as published in 1914. 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
723Calories
54 gProtein
0 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories723 kcal
Protein54 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat54 g
Saturated Fat21 g
Monounsaturated Fat24 g
Polyunsaturated Fat6.9 g
Cholesterol283 mg
Sodium1462 mg
Potassium987 mg
Calcium267 mg
Iron2.2 mg
Magnesium102 mg
Phosphorus687 mg
Zinc11 mg
Copper2 mg
Manganese0.5 mg
Vitamin D1.3 mcg
Vitamin C9 mg
Vitamin A6 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B1227 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)8.1 mg
Folate132 mcg
Choline25 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 91. The excerpt below is the record exactly as published.
. Soft-shell Crabs^ Fried. — Remove the spongy substance and the sand bags from the sides, wash, wipe dry, drop them into boiling lard, and fry light brown; take them out with a per- forated skimmer, sprinkle a little fine salt
Cook this with the app: pantry check, scaling, and the assistant.