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Crab in Glasses (Crabe en Verres) a la Russe
From The Swedish, French, American cook book, 1918
Serves 1
Serve very cold with buttered toast.
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
312Calories
43 gProtein
10 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories312 kcal
Protein43 g
Carbohydrates9.7 g
Fiber0.2 g
Sugars5.3 g
Total Fat10 g
Saturated Fat1.2 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat5.4 g
Cholesterol185 mg
Sodium1032 mg
Potassium830 mg
Calcium214 mg
Iron1.9 mg
Magnesium83 mg
Phosphorus548 mg
Zinc8.4 mg
Copper1.6 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C8.9 mg
Vitamin A13 mcg
Vitamin E1 mg
Vitamin K16 mcg
Vitamin B60.4 mg
Vitamin B1221 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.6 mg
Folate106 mcg
Choline1.4 mg
Caffeine0 mg
Water198 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 27. The excerpt below is the record exactly as published.
ab in Glasses ( Crabe en Verres ) a la Russe Pick the crab meat free from shells and mix with some Russian dressing. To two cups crab meat take two tablespoons of the dressing.
Cook this with the app: pantry check, scaling, and the assistant.