pescatariannut-freeegg-freesoy-free
To Dress Crabs
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Presented as published in 1907. 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
824Calories
84 gProtein
65 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories824 kcal
Protein84 g
Carbohydrates65 g
Fiber6.2 g
Sugars7.2 g
Total Fat24 g
Saturated Fat11 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat3.2 g
Cholesterol357 mg
Sodium1732 mg
Potassium1644 mg
Calcium546 mg
Iron7.2 mg
Magnesium179 mg
Phosphorus1081 mg
Zinc15 mg
Copper2.9 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A9 mcg
Vitamin E0.2 mg
Vitamin K6 mcg
Vitamin B60.8 mg
Vitamin B1236 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)16 mg
Folate267 mcg
Choline16 mg
Caffeine0 mg
Water435 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 14. The excerpt below is the record exactly as published.
To Dress Crabs. Get two good crabs, take all the flesh out of the body and legs, pound it in a mortar to a paste, add 3 large handfuls of fresh breadcrumbs, and 3 table- spoonfuls of good cream, half the rind and juice of a lemon and cayenne to taste
Cook this with the app: pantry check, scaling, and the assistant.