Crab in Aspic a la Erick Gustaf
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Can be served as a salad with lettuce.
Presented as published in 1924. 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
2690Calories
442 gProtein
30 gCarbs
78 gFat
Full nutrition (33 nutrients)
Calories2690 kcal
Protein442 g
Carbohydrates30 g
Fiber0 g
Sugars19 g
Total Fat78 g
Saturated Fat38 g
Monounsaturated Fat20 g
Polyunsaturated Fat11 g
Cholesterol2050 mg
Sodium7051 mg
Potassium8240 mg
Calcium2373 mg
Iron18 mg
Magnesium842 mg
Phosphorus5704 mg
Zinc86 mg
Copper16 mg
Manganese3.6 mg
Vitamin D0.9 mcg
Vitamin C72 mg
Vitamin A488 mcg
Vitamin E1.5 mg
Vitamin K4.5 mcg
Vitamin B63.7 mg
Vitamin B12217 mcg
Thiamin (B1)2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)65 mg
Folate1063 mcg
Choline39 mg
Caffeine0 mg
Water2040 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 82. The excerpt below is the record exactly as published.
Crab in Aspic a la Erick Gustaf Crabe en Aspic a la Erick Gustaf One dozen of hard-shell crabs, four cups of tomato aspic, one cup of whipped cream, four spoons of mayonnaise dressing, cayenne pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.