Americanlunchpescatariangluten-freedairy-freenut-freesoy-free
Crab Salad
From The New century cook book, 1899
Serves 4
Canned crabs may be used.
Presented as published in 1899. 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
93Calories
10 gProtein
5 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories93 kcal
Protein10 g
Carbohydrates5.1 g
Fiber0 g
Sugars0 g
Total Fat3.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.7 g
Omega-30.2 g
Cholesterol40 mg
Sodium193 mg
Potassium374 mg
Calcium66 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus144 mg
Zinc2 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A1.6 mcg
Vitamin E0.1 mg
Vitamin K36 mcg
Vitamin B60.1 mg
Vitamin B124.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.7 mg
Folate22 mcg
Choline1.2 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The New century cook book (1899), page 54. The excerpt below is the record exactly as published.
Crab Salad. Boil crabs for about twenty minutes; when cool open; throw away the spongy part and sand bag. Pick the meat out care- fully; also out of the larger claws; mix meat with a little mayon- naise or cooked dressing. Line salad dish with leaves of crisp lettuce, put in salad and pour in balance of dressing. Canned crabs may be used. Oyster Salad. Fry oysters as you would for the table, cut them in small pieces as soon as cool; chop two-thirds as much celery; use for dressing four eggs, one cup vinegar, one teaspoon mustard, a little pepper and salt, piece of butter size of a walnut; cook until it looks like custard; then pour over oysters and celery. Sweetbread Salad. One pair sweetbreads, one tablespoonful lemon juice, one head lettuce
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