Baked Sea Food Salad
From Our favorite recipes (Damascus Church, Chapel Hill, 1963), 1963
Presented as published in 1963. 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
1813Calories
44 gProtein
33 gCarbs
168 gFat
Full nutrition (34 nutrients)
Calories1813 kcal
Protein44 g
Carbohydrates33 g
Fiber5.4 g
Sugars11 g
Total Fat168 g
Saturated Fat26 g
Monounsaturated Fat38 g
Polyunsaturated Fat100 g
Omega-312 g
Cholesterol262 mg
Sodium3497 mg
Potassium1712 mg
Calcium373 mg
Iron3.2 mg
Magnesium121 mg
Phosphorus635 mg
Zinc8 mg
Copper1.5 mg
Manganese0.7 mg
Vitamin D0.4 mcg
Vitamin C71 mg
Vitamin A41 mcg
Vitamin E7.4 mg
Vitamin K361 mcg
Vitamin B60.7 mg
Vitamin B1218 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.7 mg
Folate139 mcg
Choline90 mg
Caffeine0 mg
Water655 g
As published
This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 7. The excerpt below is the record exactly as published.
BAKED SEA FOOD SALAD 1 lg. green pepper 1 sm. onion 1 6 1/2-oz. can crab meat 1 c. diced celery 1 5 1/2-oz. can shrimp 1 c. mayonnaise 1/2 tsp. salt Mrs. Judy Johnson 1 tsp. Worcestershire pepper soft bread crumbs butter or marg. paprika lemon wedges
Cook this with the app: pantry check, scaling, and the assistant.