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Tomato and Crab Salad
From Around-the-world cook book, 1913
Serves 6
Tomatoes can also be filled with shrimp, chopped celery, cucumbers, or potatoes.
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
196Calories
37 gProtein
5 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories196 kcal
Protein37 g
Carbohydrates4.9 g
Fiber1.5 g
Sugars3.2 g
Total Fat2.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol156 mg
Sodium592 mg
Potassium950 mg
Calcium190 mg
Iron1.8 mg
Magnesium82 mg
Phosphorus488 mg
Zinc7.3 mg
Copper1.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A56 mcg
Vitamin E0.7 mg
Vitamin K9.7 mcg
Vitamin B60.4 mg
Vitamin B1218 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.1 mg
Folate106 mcg
Choline8.2 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 58. The excerpt below is the record exactly as published.
TOMATO AND CRAB SALAD Tomatoes, 6, Boiled crabs, 6, Mayonnaise, Lettuce, Seasoning
Cook this with the app: pantry check, scaling, and the assistant.