Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Americanlunchgluten-freedairy-freenut-free
Crab a la Louis
From The bride's cook book, 1915
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- one large can of crab
- or a fresh crab
- season with salt and pepper
- until one cup has been used
- juice of one lemon
- quarter teaspoon mustard
- Worcestershire sauce to taste
- salt and pepper to taste
- one teaspoonful of Winto Condensed Tomatoes
- 1/2 cup lettuce
Method
Pick crab and season.
Beat egg stiff, add olive oil slowly.
Add lemon juice, mustard, Worcestershire sauce, salt, pepper, and tomatoes.
Mix crab with lettuce and a small amount of olive oil.
Pour dressing over and garnish with hard boiled egg.
Nutrition per serving
92Calories
18 gProtein
1 gCarbs
1 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 9. The excerpt below is the record exactly as published.
CRAB A LA LOUIS Pick one large can of crab or a fresh crab, season with salt and pepper. Beat one ^^^ stiff and add olive oil slowly until one cup has been used. If this does not make enough dressing add more oil. However, always add oil before your ingredients or dressing will not thicken. Put in juice of one lemon, quarter tea- spoon mustard, Worcestershire sauce, salt and pepper, and one teaspoonful of Winto Condensed Tomatoes
Cook this with the app: pantry check, scaling, and the assistant.