Supreme de Crabe à la Tomate

Name: Supreme de Crabe à la Tomate
Ingredients: Take all the meat out of a crab, and to each pound add the following; Four ounces of stale Bread-crumbs; One gill of Tomato Sauce; The Juice of one Lemon; The Peel of a quarter of a Lemon; Five very thin slices of Lemon; Salt and Pepper to taste; One glass of Chablis, or more if the crab is very dry

From High-class cookery recipes, 1897

Presented as published in 1897. 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

812Calories

90 gProtein

70 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories812 kcal

Protein90 g

Carbohydrates70 g

Fiber19 g

Sugars23 g

Total Fat7.2 g

Saturated Fat1.3 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol354 mg

Sodium1861 mg

Potassium2925 mg

Calcium615 mg

Iron8.6 mg

Magnesium250 mg

Phosphorus1207 mg

Zinc17 mg

Copper3.4 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C361 mg

Vitamin A15 mcg

Vitamin E1 mg

Vitamin K0 mcg

Vitamin B61.3 mg

Vitamin B1241 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)13 mg

Folate280 mcg

Choline33 mg

Caffeine0 mg

Water1229 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 17. The excerpt below is the record exactly as published.

Supreme de Crabe k la Tomate. Take all the meat out of a crab, and to each pound add the following*— J'onr ounces of stale Bread-crtimbsi One gill of Tomato Sauce. I'he Juice of one Lemon. The Peel of a quarter of a Lemoti. Five tery thin slices Of Lemon. Salt and Pepper to tastfe. One glass of Chablis, or more if the crab is very dty

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