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Crab Legs, a la Stock
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
255Calories
40 gProtein
15 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories255 kcal
Protein40 g
Carbohydrates15 g
Fiber0 g
Sugars0 g
Total Fat2.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.8 g
Cholesterol158 mg
Sodium732 mg
Potassium1294 mg
Calcium247 mg
Iron1.7 mg
Magnesium98 mg
Phosphorus549 mg
Zinc7.9 mg
Copper1.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A4.2 mcg
Vitamin E0.1 mg
Vitamin K92 mcg
Vitamin B60.5 mg
Vitamin B1218 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.8 mg
Folate88 mcg
Choline1.7 mg
Caffeine0 mg
Water589 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 122. The excerpt below is the record exactly as published.
Crab legs, a la Stock Omelet with parsley Eggs en cocotte, D'Uxelles Rolls English rump steak, maitre d'hotel Coffee French fried potatoes Wax beans in butter Sliced peaches with whipped cream Lady ringers Demi tasse DINNER Cream of green corn Salted almonds ficrevisses, Lafayette Roast leg of mutton, au jus Mashed summer squash Potatoes, St. Francis Field salad Burgundy punch Assorted cakes Coffee Crab legs, Stock. For four persons, put two leaves of lettuce on each dinner plate. Slice fine a head of lettuce and put on top of the lettuce leaves. Add to each plate one slice of peeled tomatoes, and on top place four legs of crab, or some crab meat, and two fillets of anchovies
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