pescatariannut-freeegg-freesoy-free
Broiled Soft-shell Crabs
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 512. The excerpt below is the record exactly as published.
Broiled Soft-shell Crabs. — After preparing some Soft-shell Crabs, dip them into melted butter seasoned with pepper and salt, put them between the bars of a buttered double-wire Crabs — continued. broiler, and broil them until the shells are bright red and slightly browned. As soon as they are done, serve them hot with melted butter and lemon-juice, or with a lemon cut into quarters. Slices of hot, dry toast
Cook this with the app: pantry check, scaling, and the assistant.