Crab Mousse
From Our favorite recipes (Stake Relief Society, 1954), 1954
Presented as published in 1954. 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
1804Calories
54 gProtein
18 gCarbs
168 gFat
Full nutrition (34 nutrients)
Calories1804 kcal
Protein54 g
Carbohydrates18 g
Fiber1.5 g
Sugars11 g
Total Fat168 g
Saturated Fat26 g
Monounsaturated Fat38 g
Polyunsaturated Fat100 g
Omega-312 g
Cholesterol249 mg
Sodium2102 mg
Potassium983 mg
Calcium224 mg
Iron3.5 mg
Magnesium91 mg
Phosphorus545 mg
Zinc7.7 mg
Copper1.9 mg
Manganese0.5 mg
Vitamin D0.4 mcg
Vitamin C22 mg
Vitamin A64 mcg
Vitamin E7.7 mg
Vitamin K364 mcg
Vitamin B60.4 mg
Vitamin B1218 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.7 mg
Folate104 mcg
Choline97 mg
Caffeine0 mg
Water434 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 7. The excerpt below is the record exactly as published.
CRAB MOUSSE 1c. tomatoe soup 3 small pkgs. Phil. cream cheese Heat soup and beat in cheese while hot 2 tbs. gelatine -- dissolve in sc. cold water and beat into cheese and soup mixture. 1 large can Crab meat Green pepper ) : Celery ) 15 c. in all (chopped ) Onion Add meat and vegetable when gelatine mixture starts to set. Add 1c. mayonnaise, salt and paprika to taste
Cook this with the app: pantry check, scaling, and the assistant.