pescatariangluten-freenut-free
Crab Mousse a la James Gilliland
From The Swedish, French, American cook book, 1918
Serves 1
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
482Calories
54 gProtein
2 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories482 kcal
Protein54 g
Carbohydrates2.5 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat5.1 g
Monounsaturated Fat11 g
Polyunsaturated Fat10 g
Omega-30.4 g
Cholesterol185 mg
Sodium693 mg
Potassium778 mg
Calcium211 mg
Iron1.8 mg
Magnesium80 mg
Phosphorus542 mg
Zinc8.4 mg
Copper1.6 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C7.1 mg
Vitamin A4.7 mcg
Vitamin E2 mg
Vitamin K6.2 mcg
Vitamin B60.4 mg
Vitamin B1221 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.4 mg
Folate104 mcg
Choline0.1 mg
Caffeine0 mg
Water273 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 177. The excerpt below is the record exactly as published.
one cup crab meat add whites of two eggs, three spoons cream sauce, little squeeze of an onion, pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.