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Crab Salad - Mrs. H. V. Robinson

Name: Crab Salad - Mrs. H. V. Robinson
Yield: 4 servings
Ingredients: Pick 1 large crab; cut 1 head of celery in small cubes; shred 1 head of lettuce; 2 tablespoons of mayonnaise; A few drops of grated onion to taste; a little salt; and cayenne

From San Rafael cook book, 1906, 1906

Serves 4

Presented as published in 1906. 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

139Calories

11 gProtein

9 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories139 kcal

Protein11 g

Carbohydrates9.3 g

Fiber1.8 g

Sugars0.8 g

Total Fat6.9 g

Saturated Fat1.1 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat3.8 g

Omega-30.4 g

Cholesterol42 mg

Sodium2651 mg

Potassium532 mg

Calcium83 mg

Iron1 mg

Magnesium38 mg

Phosphorus166 mg

Zinc2.2 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C6.6 mg

Vitamin A132 mcg

Vitamin E2.1 mg

Vitamin K47 mcg

Vitamin B60.3 mg

Vitamin B124.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.2 mg

Folate30 mcg

Choline5.8 mg

Caffeine0 mg

Water198 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 36. The excerpt below is the record exactly as published.

CRAB SALAD— Mrs. H. V. Robinson. Pick 1 large crab; wash and cut 1 head of celery in small cubes; shred 1 head of lettuce. Be careful tO' prepare both on a cloth to abr sorb all the moisture. A few drops of grated onion to taste; a little salt and cayenne; 2 tablespoons of mayonnaise

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