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Crab Legs Salad
From The Hotel St. Francis cook book, 1919
Serves 4
Serve as a refreshing salad.
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
265Calories
40 gProtein
17 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories265 kcal
Protein40 g
Carbohydrates17 g
Fiber0.1 g
Sugars1.6 g
Total Fat2.7 g
Saturated Fat1.5 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol158 mg
Sodium1421 mg
Potassium1326 mg
Calcium249 mg
Iron1.8 mg
Magnesium99 mg
Phosphorus553 mg
Zinc7.9 mg
Copper1.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C6.8 mg
Vitamin A5.7 mcg
Vitamin E0.1 mg
Vitamin K93 mcg
Vitamin B60.5 mg
Vitamin B1218 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.9 mg
Folate89 mcg
Choline2.3 mg
Caffeine0 mg
Water599 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.
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 on top of the crab. Put in a salad bowl one spoonful of vinegar, one of tomato ketchup, one of Chili sauce, two of olive oil, one-half teaspoonful of Worcestershire sauce, one tea- spoonful of salt, a little paprika, and some chopped chives
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