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Crab With Asparagus
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Serves as an appetizer.
Presented as published in 1913. 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
206Calories
43 gProtein
0 gCarbs
3 gFat
Full nutrition (27 nutrients)
Calories206 kcal
Protein43 g
Carbohydrates0.1 g
Fiber0 g
Total Fat2.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.9 g
Cholesterol185 mg
Sodium693 mg
Potassium778 mg
Calcium211 mg
Iron1.8 mg
Magnesium80 mg
Phosphorus542 mg
Zinc8.4 mg
Copper1.6 mg
Manganese0.4 mg
Vitamin C7.1 mg
Vitamin A4.7 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
Water187 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 2. The excerpt below is the record exactly as published.
Crab With Asparagus. Fill glasses with crab meat, a few tips of asparagus, and very little pimento, chopped fine. Pour mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.