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Crab Salad in Grape Fruit a la Bregitta
From The Swedish, French, American cook book, 1918
Serves 1
Lobster can be used in the same way.
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
414Calories
43 gProtein
1 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories414 kcal
Protein43 g
Carbohydrates0.6 g
Fiber0.1 g
Sugars0.5 g
Total Fat26 g
Saturated Fat3.8 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat15 g
Cholesterol185 mg
Sodium839 mg
Potassium787 mg
Calcium213 mg
Iron1.8 mg
Magnesium81 mg
Phosphorus550 mg
Zinc8.4 mg
Copper1.6 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A5.4 mcg
Vitamin E3.6 mg
Vitamin K7.5 mcg
Vitamin B60.4 mg
Vitamin B1221 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.4 mg
Folate104 mcg
Choline0.4 mg
Caffeine0 mg
Water198 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 451. The excerpt below is the record exactly as published.
Crab Salad in Grape Fruit a la Bregitta Salade de Crabe au Pomelo, a la Bregitta Cut a large grape fruit in four, cut out part of the meat care¬ fully. Mix one cup of crab meat with two tablespoons rich, heavy mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.