Stewed Oyster Crabs, Poulette Style
From The Cook Book, by "Oscar" of the Waldorf, 1896
Do not boil after adding sauce.
Presented as published in 1896. 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
1094Calories
139 gProtein
33 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories1094 kcal
Protein139 g
Carbohydrates33 g
Fiber0.9 g
Sugars11 g
Total Fat65 g
Saturated Fat10 g
Monounsaturated Fat16 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol635 mg
Sodium3015 mg
Potassium2765 mg
Calcium916 mg
Iron6.6 mg
Magnesium280 mg
Phosphorus1875 mg
Zinc26 mg
Copper4.8 mg
Manganese1.2 mg
Vitamin D3 mcg
Vitamin C42 mg
Vitamin A339 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B61.2 mg
Vitamin B1265 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)21 mg
Folate350 mcg
Choline38 mg
Caffeine0 mg
Water785 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 38. The excerpt below is the record exactly as published.
Stewed Oyster Crabs, Poulette Style. Remove all the meat from a pint and a half of oyster crabs, put it into a sauce- pan, pouring on a little of their liquor, and add to this one ounce of butter, pepper and salt ; parboil for three or four minutes, add carefully one breakfast cupful of Hollandaise sauce, stew for two or three minutes longer, but do not boil, add the juice of half a lemon and one teaspoonful of finely chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.