Stuffed Crabs with Bacon

Name: Stuffed Crabs with Bacon
Ingredients: the yolks of two eggs; the prepared crab flakes; bread crumbs; grated Parmesan cheese; a little butter

From Louis' every woman's cook book, 1910

Presented as published in 1910. 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

915Calories

46 gProtein

90 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories915 kcal

Protein46 g

Carbohydrates90 g

Fiber4.9 g

Sugars6.9 g

Total Fat51 g

Saturated Fat18 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.7 g

Omega-30.1 g

Cholesterol477 mg

Sodium2382 mg

Potassium417 mg

Calcium1038 mg

Iron6.6 mg

Magnesium80 mg

Phosphorus883 mg

Zinc6.3 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A335 mcg

Vitamin E1.4 mg

Vitamin K8.9 mcg

Vitamin B60.3 mg

Vitamin B122.3 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)7.2 mg

Folate171 mcg

Choline307 mg

Caffeine0 mg

Water48 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 25. The excerpt below is the record exactly as published.

STUFFED CRABS WITH BACON ^ Prepare like the above, but add the yolks of two eggs, and thicken it a little more. Fill the prepared crab flakes into clean crab shells, sprinkle over them bread crumbs and grated Parmesan cheese, also a little butter

Cook this with the app: pantry check, scaling, and the assistant.