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Darioles de Crabe en Aspic
From Cookery for every household, 1914
Serves 2
Lobster may be prepared in the same way.
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
798Calories
15 gProtein
132 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories798 kcal
Protein15 g
Carbohydrates132 g
Fiber3.7 g
Sugars86 g
Total Fat23 g
Saturated Fat4.5 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol75 mg
Sodium1294 mg
Potassium716 mg
Calcium157 mg
Iron2 mg
Magnesium58 mg
Phosphorus248 mg
Zinc3 mg
Copper0.8 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A133 mcg
Vitamin E4.2 mg
Vitamin K208 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate91 mcg
Choline91 mg
Caffeine0 mg
Water286 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 798. The excerpt below is the record exactly as published.
Darioles de Crabe en Aspic Cooked crab. Mayonnaise sauce. Chopped capers. Aspic jelly. Small cress. Tomato.
Cook this with the app: pantry check, scaling, and the assistant.