Congealed Crab Meat Salad

Name: Congealed Crab Meat Salad
Ingredients: One can crab meat; one package Knox gelatine; or two tablespoons; one-half cup boiling water; one-half cup mayonnaise; one-half cup celery cut fine; four green onions (tops too) cut; two dashes tabasco; one teaspoon Worcestershire sauce; salt to taste; pepper to taste; one or two teaspoons lemon juice

From Natchez recipes, 1900

This can be used as an appetizer, served with Melba toast.

Presented as published in 1900. 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

1258Calories

81 gProtein

43 gCarbs

86 gFat

Full nutrition (34 nutrients)

Calories1258 kcal

Protein81 g

Carbohydrates43 g

Fiber9.2 g

Sugars3 g

Total Fat86 g

Saturated Fat14 g

Monounsaturated Fat19 g

Polyunsaturated Fat51 g

Omega-35.9 g

Cholesterol202 mg

Sodium1785 mg

Potassium1428 mg

Calcium475 mg

Iron14 mg

Magnesium148 mg

Phosphorus594 mg

Zinc8 mg

Copper2.7 mg

Manganese3.8 mg

Vitamin D0.2 mcg

Vitamin C20 mg

Vitamin A59 mcg

Vitamin E4.2 mg

Vitamin K345 mcg

Vitamin B60.5 mg

Vitamin B1218 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)8.1 mg

Folate183 mcg

Choline65 mg

Caffeine0 mg

Water408 g

As published

This recipe was extracted from Natchez recipes (1900), page 25. The excerpt below is the record exactly as published.

CONGEALED CRAB MEAT SALAD One can crab meat, one package Knox gelatine, (or two tablespoons). Dampen gelatine with cold water, add one-half cup boiling water, let cool, one- half cup maponnaise, one-half cup celery cut fine, four green onions ( tops too ) cut, two dashes tabasco, one teaspoon Worcestershire sauce, salt and pepper to taste. If desired, add one or two teaspoons lemon juice

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