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Crab Salad

Name: Crab Salad
Yield: 1 servings
Ingredients: 1 Pint Crab Meat; 2 Stalks Celery; 1 Egg, hard boiled; Lettuce; 1 Tomato, chopped fine; Salt; Pepper; Vinegar; Mayonnaise

From The bride's cook book, 1915

Serves 1

Presented as published in 1915. 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

503Calories

92 gProtein

3 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories503 kcal

Protein92 g

Carbohydrates3.4 g

Fiber0 g

Sugars0.6 g

Total Fat11 g

Saturated Fat2.7 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat2.5 g

Cholesterol556 mg

Sodium1526 mg

Potassium1832 mg

Calcium483 mg

Iron4.1 mg

Magnesium175 mg

Phosphorus1187 mg

Zinc17 mg

Copper3.2 mg

Manganese0.8 mg

Vitamin D1.1 mcg

Vitamin C14 mg

Vitamin A84 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.8 mg

Vitamin B1243 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)13 mg

Folate230 mcg

Choline147 mg

Caffeine0 mg

Water487 g

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 53. The excerpt below is the record exactly as published.

CRAB SALAD 1 Pint Crab Meat 2 Stalks Celery 1 Egg, hard boiled Lettuce 1 Tomato, chopped fine Salt, Pepper, Vinegar Mayonnaise

Cook this with the app: pantry check, scaling, and the assistant.