Crab a la Charlotta

Name: Crab a la Charlotta
Ingredients: one cup of cream; three tablespoons of dissolved Cox’s gelatine; flavored with lemon; pepper; salt; crab meat that has been shredded fine; anchovy paste; butter

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Presented as published in 1924. 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

885Calories

26 gProtein

9 gCarbs

83 gFat

Full nutrition (33 nutrients)

Calories885 kcal

Protein26 g

Carbohydrates8.9 g

Fiber0 g

Sugars0 g

Total Fat83 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Cholesterol241 mg

Sodium96 mg

Potassium231 mg

Calcium157 mg

Iron0.3 mg

Magnesium19 mg

Phosphorus143 mg

Zinc0.6 mg

Copper0.5 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate7.3 mcg

Choline9.4 mg

Caffeine0 mg

Water139 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 30. The excerpt below is the record exactly as published.

Crab a la Charlotta Crabe a. la Car lot ta Put small Charlotta moulds on ice; glaze with aspic and deco¬ rate on each a daisy of truffle; glaze again on the decoration; line with the cream. To one cup of cream add three tablespoons of dissolved Cox’s gelatine; fill them with crab meat that has been shredded fine flavored with lemon, pepper, and salt; spread with the cream on the top; leave on ice until settled. Spread slices of bread with anchovy paste and butter

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