pescatariangluten-freenut-freeegg-freesoy-free
Crab Cutlet a la Waldorf
From The Swedish, French, American cook book, 1918
Serves 1
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
778Calories
103 gProtein
18 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories778 kcal
Protein103 g
Carbohydrates18 g
Fiber0.2 g
Sugars11 g
Total Fat31 g
Saturated Fat17 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol458 mg
Sodium1428 mg
Potassium1783 mg
Calcium551 mg
Iron3.8 mg
Magnesium180 mg
Phosphorus1198 mg
Zinc17 mg
Copper3.5 mg
Manganese0.7 mg
Vitamin D0.5 mcg
Vitamin C34 mg
Vitamin A230 mcg
Vitamin E0.8 mg
Vitamin K2.2 mcg
Vitamin B60.8 mg
Vitamin B1243 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)13 mg
Folate227 mcg
Choline28 mg
Caffeine0 mg
Water494 g
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.
Crab Cutlet a la Waldorf, for Six to Eight Persons Cdtelette de Crabe, a la Waldorf Twocups crab meat, two tablespoons dissolved Cox’s gelatine, one half cup whipped cream, juice of one half lemon, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.