Crab Salad and Oil Mayonnaise
From The Carbon County cook book, 1926
Presented as published in 1926. 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
567Calories
56 gProtein
64 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories567 kcal
Protein56 g
Carbohydrates64 g
Fiber26 g
Sugars0.2 g
Total Fat13 g
Saturated Fat37 g
Monounsaturated Fat155 g
Polyunsaturated Fat23 g
Omega-31.4 g
Cholesterol523 mg
Sodium882 mg
Potassium3672 mg
Calcium787 mg
Iron8.7 mg
Magnesium247 mg
Phosphorus866 mg
Zinc10 mg
Copper1.6 mg
Manganese2.2 mg
Vitamin D1.8 mcg
Vitamin C478 mg
Vitamin A201 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B61.5 mg
Vitamin B1219 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.8 mg
Folate778 mcg
Choline279 mg
Caffeine0 mg
Water1291 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 50. The excerpt below is the record exactly as published.
Crab Salad and Oil Mayonnaise. 2 bunches of celery chopped and added to 114 quarts of shredded cabbage; add to this 1 large can of crab, shredded. Serve with a French dressing made as fol- lows: Yolks of 2 eggs, juice of 2 lemons, 1 cup olive oil
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