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Crab Butter
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for half a pound of butter.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 413. The excerpt below is the record exactly as published.
Crab Butter. —Pick the meat from the claws of a large crab. Bruise it well in a >iortar, and mix it with a little fresh butter. Put the mixture into a saucepan with a table- spoonful of water
Cook this with the app: pantry check, scaling, and the assistant.