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Glazed Crab with Tomatoes a la Prince Wilhelm
From The Swedish, French, American cook book, 1918
Serves 1
Serve as an appetizer for luncheon or dinner.
Presented as published in 1918. 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
440Calories
68 gProtein
15 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories440 kcal
Protein68 g
Carbohydrates15 g
Fiber2.8 g
Sugars6 g
Total Fat13 g
Saturated Fat6.8 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.5 g
Cholesterol222 mg
Sodium927 mg
Potassium1012 mg
Calcium306 mg
Iron2.9 mg
Magnesium102 mg
Phosphorus619 mg
Zinc8.8 mg
Copper2.2 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C60 mg
Vitamin A89 mcg
Vitamin E0.6 mg
Vitamin K1.4 mcg
Vitamin B60.5 mg
Vitamin B1221 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.5 mg
Folate124 mcg
Choline26 mg
Caffeine0 mg
Water308 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 27. The excerpt below is the record exactly as published.
Glazed Crab with Tomatoes a la Prince Wilhelm Crabe glace aux Tomates a la Prince Wilhelm One cup crab meat, one small teaspoon anchovy paste, a squeeze of lemon, three tablespoons dissolved Cox’s gelatine, three table¬ spoons whipped cream, pepper, salt
Cook this with the app: pantry check, scaling, and the assistant.