Appetizer a la Princesse

Name: Appetizer a la Princesse
Ingredients: 5 crabs; 1 C. cream; 3 Tb. lemon juice; 6 drops Worcestershire; % T. salt; % T. cayenne; % C. nuts, finely ground; and water cress

From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915

Presented as published in 1915. 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

1950Calories

194 gProtein

68 gCarbs

96 gFat

Full nutrition (34 nutrients)

Calories1950 kcal

Protein194 g

Carbohydrates68 g

Fiber1.1 g

Sugars1.5 g

Total Fat96 g

Saturated Fat50 g

Monounsaturated Fat20 g

Polyunsaturated Fat4.7 g

Omega-30 g

Cholesterol1021 mg

Sodium6489 mg

Potassium4366 mg

Calcium1058 mg

Iron8.9 mg

Magnesium401 mg

Phosphorus2634 mg

Zinc37 mg

Copper7.1 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C72 mg

Vitamin A131 mcg

Vitamin E1.1 mg

Vitamin K8.4 mcg

Vitamin B62.1 mg

Vitamin B1290 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)36 mg

Folate531 mcg

Choline4.1 mg

Caffeine0 mg

Water978 g

As published

This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 13. The excerpt below is the record exactly as published.

Appetizer a la Princesse. 5 crabs 1 C. cream Crab meat or chicken 3 Tb. lemon juice breast pounded in a 6 drops Worcestershire mortar or minced % T. salt 5 Tb. mashed cress % T. cayenne % C. nuts, finely Garnish of lemon slices ground and water cress

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