Americanlunchpescatariangluten-freedairy-freenut-freesoy-free
Crab Salad
From The Hotel St. Francis cook book, 1919
Serves 1
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
310Calories
13 gProtein
22 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories310 kcal
Protein13 g
Carbohydrates22 g
Fiber0.6 g
Sugars0.6 g
Total Fat19 g
Saturated Fat3.8 g
Monounsaturated Fat6 g
Polyunsaturated Fat7.2 g
Omega-30.8 g
Cholesterol199 mg
Sodium783 mg
Potassium950 mg
Calcium148 mg
Iron1.2 mg
Magnesium50 mg
Phosphorus225 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A81 mcg
Vitamin E1.8 mg
Vitamin K149 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate24 mcg
Choline159 mg
Caffeine0 mg
Water629 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 34. The excerpt below is the record exactly as published.
Crab salad Plain scrambled eggs Mutton chops, Robinson Rolls String beans English breakfast tea Napoleon cake Coffee DINNER Pea soup Radishes Broiled shad, maitre d'hotel Roast chicken, au jus Hot asparagus, Hollandaise Potato croquettes Watercress salad Peach Mona Lisa Assorted cakes Coffee Crab salad. Season the flakes of a crab with salt and pepper, add a spoonful of mayonnaise, and mix. Put a few leaves of lettuce around the inside of a salad bowl, put the crab in the center, cover with mayonnaise, and garnish with a hard-boiled egg cut in four, two fillets of anchovies, and one green olive
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.