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Tomatoes Stuffed With Crabs
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
Serve on lettuce leaves.
Presented as published in 1913. 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
54Calories
7 gProtein
5 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories54 kcal
Protein7.1 g
Carbohydrates5.5 g
Fiber1.5 g
Sugars3.9 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol26 mg
Sodium104 mg
Potassium401 mg
Calcium42 mg
Iron0.6 mg
Magnesium25 mg
Phosphorus106 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A52 mcg
Vitamin E0.7 mg
Vitamin K9.7 mcg
Vitamin B60.1 mg
Vitamin B123 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate33 mcg
Choline8.2 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 24. The excerpt below is the record exactly as published.
Tomatoes Stuffed With Crabs. Six large tomatoes. Hollow out centers. Add pepper, salt, cayenne, and a teaspoon of sugar. Stew them, add the crab meat
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