Crab Salad

Name: Crab Salad
Ingredients: | small crab (tinned or fresh); | lettuce; 3 hard boiled eggs; | level teaspoon parsley; 2 gill mayonnaise

From Prestcold cold cookery, 1930

Presented as published in 1930. 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

2011Calories

62 gProtein

23 gCarbs

184 gFat

Full nutrition (34 nutrients)

Calories2011 kcal

Protein62 g

Carbohydrates23 g

Fiber0 g

Sugars3 g

Total Fat184 g

Saturated Fat31 g

Monounsaturated Fat44 g

Polyunsaturated Fat102 g

Omega-312 g

Cholesterol808 mg

Sodium2272 mg

Potassium1733 mg

Calcium358 mg

Iron4 mg

Magnesium124 mg

Phosphorus878 mg

Zinc10 mg

Copper1.6 mg

Manganese0.8 mg

Vitamin D3.7 mcg

Vitamin C8 mg

Vitamin A269 mcg

Vitamin E8.8 mg

Vitamin K508 mcg

Vitamin B60.7 mg

Vitamin B1220 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)6.8 mg

Folate167 mcg

Choline517 mg

Caffeine0 mg

Water892 g

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 10. The excerpt below is the record exactly as published.

CRAB SALAD | small crab (tinned or fresh) | lettuce 3 hard boiled eggs | level teaspoon parsley 2 gill mayonnaise

Cook this with the app: pantry check, scaling, and the assistant.