To Boil Lobsters or Crabs
From The easiest way in housekeeping and cooking, 1881
The meat can be used plain or in salad.
Presented as published in 1881. 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
174Calories
36 gProtein
0 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories174 kcal
Protein36 g
Carbohydrates0.1 g
Fiber0 g
Total Fat2.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Cholesterol156 mg
Sodium586 mg
Potassium658 mg
Calcium178 mg
Iron1.5 mg
Magnesium68 mg
Phosphorus458 mg
Zinc7.1 mg
Copper1.3 mg
Manganese0.3 mg
Vitamin C6 mg
Vitamin A4 mcg
Vitamin B60.3 mg
Vitamin B1218 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.4 mg
Folate88 mcg
Water158 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 72. The excerpt below is the record exactly as published.
To BOIL Lobsters or Crabs. Be sure that the lobster is alive, as, if dead, it will not be fit to use. Have water boiling in a large kettle, and, holding the lobster or crab
Cook this with the app: pantry check, scaling, and the assistant.