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Crab Meat Salad
From Boston Cooking-School cook book, 1896
Serves 3
For Crab Meat and Tomato Salad, add 6 small tomatoes, peeled, chilled, and quartered.
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
605Calories
17 gProtein
8 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories605 kcal
Protein17 g
Carbohydrates7.5 g
Fiber0 g
Sugars0.4 g
Total Fat56 g
Saturated Fat8.8 g
Monounsaturated Fat13 g
Polyunsaturated Fat33 g
Omega-33.9 g
Cholesterol92 mg
Sodium741 mg
Potassium579 mg
Calcium109 mg
Iron0.8 mg
Magnesium41 mg
Phosphorus237 mg
Zinc3.3 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C2.4 mg
Vitamin A13 mcg
Vitamin E2.4 mg
Vitamin K161 mcg
Vitamin B60.2 mg
Vitamin B127.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)2.6 mg
Folate38 mcg
Choline25 mg
Caffeine0 mg
Water279 g
Estimated from matched ingredients across 3 servings.
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 218. The excerpt below is the record exactly as published.
CRAB MEAT SALAD 1 cup flaked crab meat Mayonnaise * 28 cup celery, cut in small pieces Lettuce
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