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Crab Salad (Salade de Crabe)
From Cookery for every household, 1914
Serves 2
Presented as published in 1914. 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
155Calories
21 gProtein
14 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories155 kcal
Protein21 g
Carbohydrates14 g
Fiber0.9 g
Sugars2.5 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Cholesterol78 mg
Sodium347 mg
Potassium1007 mg
Calcium153 mg
Iron1.3 mg
Magnesium67 mg
Phosphorus316 mg
Zinc4.2 mg
Copper0.8 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A94 mcg
Vitamin E0.5 mg
Vitamin K169 mcg
Vitamin B60.4 mg
Vitamin B129 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.9 mg
Folate68 mcg
Choline7.8 mg
Caffeine0 mg
Water441 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 283. The excerpt below is the record exactly as published.
Crab Salad (Salade de Crabe) 1 boiled crab. 1 or 2 tomatoes. Small cress. Lettuce. Seasoning. Lemon juice. Mayonnaise sauce.
Cook this with the app: pantry check, scaling, and the assistant.