Picnic
Crab and tomato salad
Crab and tomato salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including carefully strip the skin from six large, firm tomatoes, and remove the centers.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Carefully strip the skin from six large, firm tomatoes, and remove the centers.
- Fill the hollowed vegetables with the chopped and seasoned meat of six boiled crabs.
Historical transcription
Source method
- 1
Carefully strip the skin from six large, firm tomatoes, and remove the centers. Fill the hollowed vegetables with the chopped and seasoned meat of six boiled crabs. Set the stuffed tomatoes in the ice for several hours. Lay on crisp lettuce leaves, and put a spoonful of mayonnaise dressing upon each tomato.
Nutrition pending
No invented nutrition numbers.
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