Americanpescatariangluten-freedairy-freenut-freeegg-freesoy-free
Crab Salad
From The Landmarks club cook book, 1903
Serves 6
Serves six.
Presented as published in 1903. 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
92Calories
14 gProtein
7 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories92 kcal
Protein14 g
Carbohydrates6.8 g
Fiber0 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol52 mg
Sodium228 mg
Potassium497 mg
Calcium88 mg
Iron0.6 mg
Magnesium35 mg
Phosphorus191 mg
Zinc2.7 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin C2 mg
Vitamin A1.3 mcg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B126 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)2.2 mg
Folate29 mcg
Water244 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 43. The excerpt below is the record exactly as published.
CRAB SALAD. Two heads of lettuce, flesh of two boiled crabs
Cook this with the app: pantry check, scaling, and the assistant.