Broiled Soft Shell Crabs
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Soft shell crabs are often fried in deep fat.
Presented as published in 1915. 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
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 13. The excerpt below is the record exactly as published.
Broiled Soft Shell Crabs. 8 soft shell crabs 1/2 T. salt 8 thin slices toast II/2 T. olive oil 1/2 C. butter % T. cayenne 1 T. parsley i/^ lemon, sliced thin
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