pescatariangluten-freedairy-freenut-freesoy-free
Crab and Celery Salad
From The Cook County cook book, 1912
Serves 6
Recipe by Mrs. C. E. Worth, Wheeling, 111.
Presented as published in 1912. 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
163Calories
15 gProtein
9 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories163 kcal
Protein15 g
Carbohydrates8.7 g
Fiber0.5 g
Sugars0.8 g
Total Fat7.3 g
Saturated Fat1.8 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.3 g
Cholesterol213 mg
Sodium199 mg
Potassium499 mg
Calcium97 mg
Iron1.3 mg
Magnesium45 mg
Phosphorus237 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D1.1 mcg
Vitamin C1.3 mg
Vitamin A75 mcg
Vitamin E0.7 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate43 mcg
Choline152 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 311. The excerpt below is the record exactly as published.
CRAB AND CELERY SALAD.— Shred 2 heads of lettuce and a bunch of celery and put into a bowl. Mash the hard-'boiled yolks of 6 eggs to a smooth paste with oil, adding a teaspoon of dry mus- tard. Add the yolks and whites of 2 eggs, beaten separately, and thin the mixture with lemon juice and vinegar. Mix thoroughly, seasoning with salt and cayenne. Mix a can of deviled crab meat with the dressing
Cook this with the app: pantry check, scaling, and the assistant.