Crab a la Twentieth Century

Name: Crab a la Twentieth Century
Ingredients: a gill of cream; two yolks of egg; two eggs; half a pint of cream; a small shallot

From À la mode cookery, 1902

Presented as published in 1902. 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

1513Calories

33 gProtein

20 gCarbs

144 gFat

Full nutrition (34 nutrients)

Calories1513 kcal

Protein33 g

Carbohydrates20 g

Fiber1 g

Sugars3.1 g

Total Fat144 g

Saturated Fat78 g

Monounsaturated Fat33 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol1106 mg

Sodium360 mg

Potassium717 mg

Calcium338 mg

Iron3.9 mg

Magnesium51 mg

Phosphorus614 mg

Zinc3.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C2.4 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K9.3 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.4 mg

Folate104 mcg

Choline591 mg

Caffeine0 mg

Water380 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.

Crab a la Twentieth Century Make a panada with the meat of a crab, two yolks of egg, and a gill of cream ; also make a savoury custard with two eggs, half a pint of cream, and a small shalot

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