pescatariangluten-freenut-freesoy-free
Crab (Crabe) a la Charlotte
From The Swedish, French, American cook book, 1918
Serves 2
Serve before the soup.
Presented as published in 1918. 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
656Calories
58 gProtein
15 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories656 kcal
Protein58 g
Carbohydrates15 g
Fiber0 g
Sugars9.4 g
Total Fat40 g
Saturated Fat18 g
Monounsaturated Fat11 g
Polyunsaturated Fat8.8 g
Cholesterol276 mg
Sodium890 mg
Potassium968 mg
Calcium342 mg
Iron2.1 mg
Magnesium98 mg
Phosphorus661 mg
Zinc8.9 mg
Copper1.9 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C7.1 mg
Vitamin A225 mcg
Vitamin E2.6 mg
Vitamin K6.2 mcg
Vitamin B60.4 mg
Vitamin B1222 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7 mg
Folate112 mcg
Choline27 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 26. The excerpt below is the record exactly as published.
rab ( Crabe ) a la Charlotte One cup whipped cream, three tablespoons dissolved Cox’s gelatine, two cups crab meat, one teaspoon anchovy paste, two tablespoons mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.