Stuffed Crabs
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Presented as published in 1915. 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
998Calories
30 gProtein
194 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories998 kcal
Protein30 g
Carbohydrates194 g
Fiber9.8 g
Sugars2.5 g
Total Fat22 g
Saturated Fat2.6 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol217 mg
Sodium3702 mg
Potassium592 mg
Calcium124 mg
Iron13 mg
Magnesium88 mg
Phosphorus386 mg
Zinc2.6 mg
Copper0.6 mg
Manganese2.5 mg
Vitamin D1 mcg
Vitamin C15 mg
Vitamin A302 mcg
Vitamin E4.6 mg
Vitamin K9.2 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)14 mg
Folate351 mcg
Choline198 mg
Caffeine0 mg
Water76 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 12. The excerpt below is the record exactly as published.
stuffed crabs. Stuffed Crabs. 2 C. cracker crumbs % T. mustard 1 C. hot milk 1 T. thyme (coarse sprigs) 1 egg % T. salt 1 Tb. butter 1 Tb. grated onion 1^ T. cayenne 2 C. crab flakes (1 doz. crabs)
Cook this with the app: pantry check, scaling, and the assistant.