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Crab a la Louis
From The bride's cook book, 1915
Serves 4
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
92Calories
18 gProtein
1 gCarbs
1 gFat
Full nutrition (31 nutrients)
Calories92 kcal
Protein18 g
Carbohydrates1 g
Fiber0 g
Sugars0 g
Total Fat1.1 g
Saturated Fat8.6 g
Monounsaturated Fat38 g
Polyunsaturated Fat5.3 g
Omega-30.4 g
Cholesterol78 mg
Sodium301 mg
Potassium369 mg
Calcium93 mg
Iron0.8 mg
Magnesium36 mg
Phosphorus235 mg
Zinc3.6 mg
Copper0.7 mg
Manganese0.2 mg
Vitamin C3 mg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin K5.8 mcg
Vitamin B60.2 mg
Vitamin B129 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.8 mg
Folate44 mcg
Water106 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 9. The excerpt below is the record exactly as published.
CRAB A LA LOUIS Pick one large can of crab or a fresh crab, season with salt and pepper. Beat one ^^^ stiff and add olive oil slowly until one cup has been used. If this does not make enough dressing add more oil. However, always add oil before your ingredients or dressing will not thicken. Put in juice of one lemon, quarter tea- spoon mustard, Worcestershire sauce, salt and pepper, and one teaspoonful of Winto Condensed Tomatoes
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