pescatariangluten-freenut-freesoy-free
Stuffed Egg with Crab
From The Swedish, French, American cook book, 1918
Serves 1
Serve with hollandaise sauce for luncheon or supper.
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
407Calories
42 gProtein
13 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories407 kcal
Protein42 g
Carbohydrates13 g
Fiber2.1 g
Sugars9.4 g
Total Fat31 g
Saturated Fat7.2 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol688 mg
Sodium582 mg
Potassium991 mg
Calcium227 mg
Iron4.9 mg
Magnesium82 mg
Phosphorus623 mg
Zinc6.6 mg
Copper1.1 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C12 mg
Vitamin A286 mcg
Vitamin E3.5 mg
Vitamin K4.5 mcg
Vitamin B60.6 mg
Vitamin B1212 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.5 mg
Folate134 mcg
Choline453 mg
Caffeine1.8 mg
Water321 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 387. The excerpt below is the record exactly as published.
Stuffed Egg with Crab, a la Rennison CEuf farci de Crabe, a la Rennison Cut in halves, lengthwise, three eggs that have been cooked in water about twelve minutes and left in cold water. Scoop out the yolks, chop them; add half a cup crab meat, one tablespoon butter, pepper and salt; fill the half of egg. Put on bread on a buttered pan, put in oven about ten minutes — well covered. When done, cover the eggs with a cream tomato sauce, decorate with truf¬ fles
Cook this with the app: pantry check, scaling, and the assistant.