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Fresh Crab Cocktail
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
645Calories
22 gProtein
4 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories645 kcal
Protein22 g
Carbohydrates4 g
Fiber0.6 g
Sugars1.4 g
Total Fat61 g
Saturated Fat6.3 g
Monounsaturated Fat35 g
Polyunsaturated Fat17 g
Omega-31.4 g
Cholesterol99 mg
Sodium1135 mg
Potassium476 mg
Calcium111 mg
Iron1.1 mg
Magnesium45 mg
Phosphorus282 mg
Zinc4.2 mg
Copper0.8 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C28 mg
Vitamin A23 mcg
Vitamin E15 mg
Vitamin K64 mcg
Vitamin B60.2 mg
Vitamin B1210 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.4 mg
Folate94 mcg
Choline16 mg
Caffeine0 mg
Water162 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 52. The excerpt below is the record exactly as published.
FRESH CRAB COCKTAIL 3 tablespoons lemon juice 1 can asparagus tips 3 tablespoons salad oil 14 pound crab meat 34 teaspoon salt Mayonnaise (p. 490) ¥% teaspoon paprika
Cook this with the app: pantry check, scaling, and the assistant.