pescatariandairy-freenut-freesoy-free
Crab Sandwiches (Sandwiches au Crabe)
From The Swedish, French, American cook book, 1918
Serves 1
Lobster or shrimp can be used similarly.
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
309Calories
46 gProtein
23 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories309 kcal
Protein46 g
Carbohydrates23 g
Fiber3.4 g
Sugars4 g
Total Fat3.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol185 mg
Sodium825 mg
Potassium948 mg
Calcium294 mg
Iron3.3 mg
Magnesium96 mg
Phosphorus589 mg
Zinc8.7 mg
Copper1.7 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A5.7 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B1221 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.8 mg
Folate115 mcg
Choline5.1 mg
Caffeine0 mg
Water286 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 38. The excerpt below is the record exactly as published.
Crab Sandwiches ( Sandwiches au Crabe ) Take the crab meat, well picked free from shell; season with little Worcestershire sauce, pepper, salt, and a squeeze of lemon. Cut bread very thin; spread with mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.