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Crab a la Bearnaise
From The Swedish, French, American cook book, 1918
Serves 1
Serve for luncheon or dinner.
Presented as published in 1918. 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
299Calories
45 gProtein
6 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories299 kcal
Protein45 g
Carbohydrates5.9 g
Fiber0.2 g
Sugars2 g
Total Fat9.5 g
Saturated Fat2.2 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat2.9 g
Cholesterol188 mg
Sodium880 mg
Potassium853 mg
Calcium266 mg
Iron2 mg
Magnesium87 mg
Phosphorus590 mg
Zinc8.6 mg
Copper1.6 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C7.4 mg
Vitamin A70 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B1221 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.7 mg
Folate110 mcg
Choline7.2 mg
Caffeine0 mg
Water221 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 176. The excerpt below is the record exactly as published.
one cup of the crab meat take two spoons of bearnaise sauce
Cook this with the app: pantry check, scaling, and the assistant.