pescatariangluten-freedairy-freenut-freesoy-free
Crab Salad
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
119Calories
18 gProtein
7 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories119 kcal
Protein18 g
Carbohydrates7.3 g
Fiber0.1 g
Sugars0 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Cholesterol69 mg
Sodium385 mg
Potassium650 mg
Calcium132 mg
Iron1.1 mg
Magnesium46 mg
Phosphorus244 mg
Zinc3.5 mg
Copper0.7 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A2.8 mcg
Vitamin E0.1 mg
Vitamin K31 mcg
Vitamin B60.2 mg
Vitamin B128 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)2.7 mg
Folate39 mcg
Choline0.6 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 126. The excerpt below is the record exactly as published.
salt and pepper, lay on plate so they" will drain, and place in cool place. Remove the meat from hard-shell crabs; there should be one and one-half cups. Add same amount of tender celery cut into small pieces, and moisten with Mayonnaise. Wipe the tomato cups and fill with the mixture. Serve on lettuce leaves, and garnish with Qurled celery and olives
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