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Crab and Tomato Salad
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. C. J. Canthorn, Wilmette, 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
122Calories
12 gProtein
6 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories122 kcal
Protein12 g
Carbohydrates5.6 g
Fiber0 g
Sugars0 g
Total Fat5.4 g
Saturated Fat0.9 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat3 g
Omega-30.3 g
Cholesterol49 mg
Sodium252 mg
Potassium445 mg
Calcium82 mg
Iron0.5 mg
Magnesium31 mg
Phosphorus169 mg
Zinc2.4 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A2.2 mcg
Vitamin E0.2 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B125.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate26 mcg
Choline2.1 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 4 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 TOMATO SALAD.— Remove meat from hard- shelled crabs; there should be 1 cup. Add ^ cup of celery, cut in small pieces, and 6 small tomatoes, peeled, chilled, and cut in quar- ters. Moisten with mayonnaise. Serve on lettuce leaves
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