gluten-freedairy-freenut-free
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
- crab meat
- tips of asparagus
- pimento, chopped fine
- mayonnaise
Method
Fill glasses with crab meat, asparagus tips, and chopped pimento.
Pour mayonnaise over and garnish with asparagus tips and pimento.
Serve in glasses on ice.
Nutrition per serving
206Calories
43 gProtein
0 gCarbs
3 gFat
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.