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Crab Flakes Imperial
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Courtesy of August Vergez, chef Imperial Hotel.
Presented as published in 1913. 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
460Calories
95 gProtein
17 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories460 kcal
Protein95 g
Carbohydrates17 g
Fiber3.6 g
Sugars2.6 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4578 mg
Potassium1391 mg
Calcium605 mg
Iron2.2 mg
Magnesium377 mg
Phosphorus1023 mg
Zinc20 mg
Copper3.7 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C6.4 mg
Vitamin A5 mcg
Vitamin E0.3 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B1213 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate55 mcg
Choline22 mg
Caffeine0 mg
Water542 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 2. The excerpt below is the record exactly as published.
Crab Flakes Imperial. Have a nice extra large artichoke bottom. Arrange well inside 6 crab legs. Prepare a sauce as follows: 1 soupspoon of chili sauce. 1 teaspoon of catsup. 1 teaspoon Worcestershire sauce. 1 teaspoon of chives chopped very fine. Black pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.