pescatariangluten-freedairy-freenut-freesoy-free
Lobster or Crab Meat Cocktail Dressing
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Etiernne Alliot, Hotel Iroquois, Buffalo, N. Y.
Presented as published in 1913. 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
389Calories
2 gProtein
2 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories389 kcal
Protein1.6 g
Carbohydrates1.7 g
Fiber0 g
Sugars1.4 g
Total Fat42 g
Saturated Fat6.5 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat25 g
Omega-32.9 g
Cholesterol26 mg
Sodium542 mg
Potassium54 mg
Calcium15 mg
Iron0.4 mg
Magnesium3.9 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0.4 mg
Vitamin A10 mcg
Vitamin E2 mg
Vitamin K91 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate3.7 mcg
Choline23 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 4. The excerpt below is the record exactly as published.
Lobster or Crab Meat Cocktail Dressing. Yi pint mayonnaise. Yi tablespoon essence of anchovies. • 1 tablespoon tomato catsup. Yi tablespoon tarragon vinegar. 1 teaspoon Worcestershire sauce and some paprika
Cook this with the app: pantry check, scaling, and the assistant.