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Crab in Tomatoes (Crabe en Tomates) a la Hollandaise
From The Swedish, French, American cook book, 1918
Serves 4
Can be served with salad for luncheon or dinner.
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
15Calories
0 gProtein
1 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein0.5 g
Carbohydrates1.3 g
Fiber0.3 g
Sugars0.3 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol0.4 mg
Sodium27 mg
Potassium50 mg
Calcium16 mg
Iron0.4 mg
Magnesium4.3 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C12 mg
Vitamin A34 mcg
Vitamin E0.1 mg
Vitamin K103 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline1.7 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 178. The excerpt below is the record exactly as published.
Crab in Tomatoes ( Crabe en Tomates ) a la Hollandaise Take even-sized tomatoes; put in hot water; peel; remove a slice from the top; scoop out, leaving a thin shell. Shred the crab flakes, add little onion juice, lemon juice, Worcestershire sauce, pepper, salt; heat between two plates. Fill the tomatoes; put some hollandaise sauce on top; sprinkle with parsley; put in a handle of green pepper with a little bow of white ribbon
Cook this with the app: pantry check, scaling, and the assistant.