Sandwich of Oyster Crab a la Bergere
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
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
949Calories
43 gProtein
91 gCarbs
45 gFat
Full nutrition (30 nutrients)
Calories949 kcal
Protein43 g
Carbohydrates91 g
Fiber4.1 g
Sugars10 g
Total Fat45 g
Saturated Fat23 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat4.7 g
Omega-30.5 g
Cholesterol113 mg
Sodium1600 mg
Potassium298 mg
Calcium1182 mg
Iron6.2 mg
Magnesium79 mg
Phosphorus723 mg
Zinc5.7 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin A358 mcg
Vitamin E0.9 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.6 mg
Folate24 mcg
Water106 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 13. The excerpt below is the record exactly as published.
Sandwich of Oyster Crab a la Bergere Sandwich de Crabes d’huitre a la Bergdre Cut slices of bread, spread them with butter and anchovy paste mixed; cut them out with a round biscuit cutter. Decorate a bor¬ der around each with Philadelphia cream cheese and fill the center with fried oyster crabs
Cook this with the app: pantry check, scaling, and the assistant.