Egg Oyster Crab Salad a la Thorelli

Name: Egg Oyster Crab Salad a la Thorelli
Ingredients: Six eggs; a small head of lettuce; two tomatoes; a half pound of oyster crabs; two tablespoonfuls of butter; two cups of Aurorian sauce; Four cups Mazola oil; pepper; salt

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Can also be served as a cold egg dish without lettuce.

Presented as published in 1924. 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

772Calories

85 gProtein

32 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories772 kcal

Protein85 g

Carbohydrates32 g

Fiber2.9 g

Sugars7.4 g

Total Fat54 g

Saturated Fat68 g

Monounsaturated Fat557 g

Polyunsaturated Fat227 g

Omega-365 g

Cholesterol1356 mg

Sodium1202 mg

Potassium2568 mg

Calcium483 mg

Iron7.8 mg

Magnesium178 mg

Phosphorus1291 mg

Zinc13 mg

Copper2.1 mg

Manganese1.2 mg

Vitamin D6 mcg

Vitamin C40 mg

Vitamin A585 mcg

Vitamin E155 mg

Vitamin K143 mcg

Vitamin B61.3 mg

Vitamin B1223 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.5 mg

Niacin (B3)9.1 mg

Folate277 mcg

Choline898 mg

Caffeine0 mg

Water1212 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 58. The excerpt below is the record exactly as published.

Egg Oyster Crab Salad a la Thorelli Salade d’CEufs aux Crabes d’huitre a la Thorelli Six eggs, a small head of lettuce, two tomatoes, a half pound of oyster crabs, two tablespoonfuls of butter, two cups of Aurorian sauce, pepper and salt. Four cups Mazola oil

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