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Crab Cocktail
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
420Calories
38 gProtein
55 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories420 kcal
Protein38 g
Carbohydrates55 g
Fiber0 g
Sugars45 g
Total Fat3.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Cholesterol156 mg
Sodium2577 mg
Potassium1216 mg
Calcium214 mg
Iron2.8 mg
Magnesium97 mg
Phosphorus514 mg
Zinc7.4 mg
Copper1.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C6.8 mg
Vitamin A4.3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B1218 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.4 mg
Folate88 mcg
Choline0.1 mg
Caffeine0 mg
Water329 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 66. The excerpt below is the record exactly as published.
Crab cocktail, Victor. Place a boiled crab on ice and chill thoroughly, then remove the meat, taking care not to break the pieces more than neces- sary. Make a sauce with three-quarters of a cup of tomato ketchup, a tea- spoonful of Worcestershire sauce, two tablespoonfuls of tarragon vinegar, and a good pinch of freshly-ground pepper
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