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Crab-Meat and Avocado Cocktail
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
166Calories
19 gProtein
20 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories166 kcal
Protein19 g
Carbohydrates20 g
Fiber3 g
Sugars11 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol78 mg
Sodium614 mg
Potassium478 mg
Calcium102 mg
Iron1.1 mg
Magnesium43 mg
Phosphorus245 mg
Zinc3.7 mg
Copper0.8 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C9.5 mg
Vitamin A7.3 mcg
Vitamin E0.3 mg
Vitamin K4.2 mcg
Vitamin B60.2 mg
Vitamin B129 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate53 mcg
Choline2.8 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 52. The excerpt below is the record exactly as published.
CRAB-MEAT AND AVOCADO COCKTAIL Use half crab meat and half cubed Avocado pear. Mix with Cocktail Sauce I or III
Cook this with the app: pantry check, scaling, and the assistant.