Americanlunchpescatariangluten-freedairy-freenut-freesoy-free
Crab Salad
From The Henderson cook book, 1914
Serves 5
Presented as published in 1914. 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
586Calories
88 gProtein
4 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories586 kcal
Protein88 g
Carbohydrates4.4 g
Fiber1.8 g
Sugars1.1 g
Total Fat22 g
Saturated Fat3.8 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat12 g
Omega-31.2 g
Cholesterol384 mg
Sodium3490 mg
Potassium1719 mg
Calcium443 mg
Iron4.7 mg
Magnesium174 mg
Phosphorus1121 mg
Zinc17 mg
Copper3.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A136 mcg
Vitamin E2.2 mg
Vitamin K40 mcg
Vitamin B60.8 mg
Vitamin B1243 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)13 mg
Folate219 mcg
Choline11 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 29. The excerpt below is the record exactly as published.
CRAB SALAD. You have your choice, at this season, of fresh or canned crabs. If fresh, boil a dozen crabs, pick out the meat and season with salt, paprika and lemon juice. Add a half cup of mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.