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Crab Salad a l’Italienne
From The Swedish, French, American cook book, 1918
Serves 2
Serve as a salad for luncheon or dinner.
Presented as published in 1918. 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
122Calories
22 gProtein
4 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories122 kcal
Protein22 g
Carbohydrates3.8 g
Fiber0 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol92 mg
Sodium365 mg
Potassium545 mg
Calcium121 mg
Iron0.9 mg
Magnesium47 mg
Phosphorus292 mg
Zinc4.4 mg
Copper0.8 mg
Manganese0.3 mg
Vitamin C3.5 mg
Vitamin A2.4 mcg
Vitamin K23 mcg
Vitamin B60.2 mg
Vitamin B1211 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)3.4 mg
Folate52 mcg
Water201 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 452. The excerpt below is the record exactly as published.
Mix crab with some shredded lettuce and mayonnaise dressing. Dress a salad bowl with nice crisp lettuce leaves
Cook this with the app: pantry check, scaling, and the assistant.