Americanpescatariansoy-free

Hot Crab Salad

Name: Hot Crab Salad
Yield: 8 servings
Cuisine: American
Ingredients: Part 1. Meat of 2 crabs or 1 can; 1/2 cup blanched almonds; 2 tablespoons flour; 3 hard boiled eggs cut fine; 2 tablespoons butter; 2 cups milk

From Delicacies, 1929

Serves 8

(serves eight)

Presented as published in 1929. 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

133Calories

13 gProtein

6 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories133 kcal

Protein13 g

Carbohydrates6.1 g

Fiber1 g

Sugars3.3 g

Total Fat9.2 g

Saturated Fat1.5 g

Monounsaturated Fat3 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol54 mg

Sodium170 mg

Potassium318 mg

Calcium142 mg

Iron0.8 mg

Magnesium46 mg

Phosphorus217 mg

Zinc2.3 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D0.6 mcg

Vitamin C1.5 mg

Vitamin A20 mcg

Vitamin E2.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B124.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.8 mg

Folate29 mcg

Choline15 mg

Caffeine0 mg

Water94 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 12. The excerpt below is the record exactly as published.

Hot Crab Salad Part 1. Meat of 2 crabs or 1 can White Sauce. ]A cup blanched almonds 2 tablespoons flour 3 hard boiled eggs cut fine 2 tablespoons butter y2 can pimentoes, cut fine 2 cups milk

Cook this with the app: pantry check, scaling, and the assistant.