Oyster Crab Sauce a la Blossom
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Keep some for decoration; serve in a sauceboat or dish.
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
2152Calories
23 gProtein
5 gCarbs
241 gFat
Full nutrition (33 nutrients)
Calories2152 kcal
Protein23 g
Carbohydrates5.2 g
Fiber0 g
Sugars0.7 g
Total Fat241 g
Saturated Fat50 g
Monounsaturated Fat52 g
Polyunsaturated Fat110 g
Cholesterol241 mg
Sodium1529 mg
Potassium524 mg
Calcium197 mg
Iron1.4 mg
Magnesium50 mg
Phosphorus389 mg
Zinc4.6 mg
Copper0.8 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3.4 mg
Vitamin A2.3 mcg
Vitamin E28 mg
Vitamin K62 mcg
Vitamin B60.2 mg
Vitamin B1210 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate50 mcg
Choline1.7 mg
Caffeine0 mg
Water389 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 68. The excerpt below is the record exactly as published.
Oyster Crab Sauce a la Blossom Sauce aux Crabes d’hultre a la Blossom Take a cup of thick mayonnaise dressing [see recipe Mayon¬ naise Dressing]; color it a trifle with the orange and red coloring to make it the shade of oyster crab. Put a quarter of a pound of oyster crab in three quarters of a cup of water, a tablespoon of butter, pepper and salt; let them come to a boil and cook them for about three minutes. Leave in the juice until cold, then put them in a strainer to drain; add a half cup of whipped sour cream
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