pescatariannut-freeegg-freesoy-free
Crab Croquettes
From The new practical housekeeping, 1890
Serves 1
Serve garnished with parsley.
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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 228. The excerpt below is the record exactly as published.
Crab Croquettes. — Boil two crabs fifteen minutes, remove the meat from the shells and chop it coarsely. Melt three tablespoons butter in a saucepan, stir into it six tablespoons flour and add to this by degrees a half pint milk. When this is brought to the boiling point let it boil for two minutes and take from fire. Throw into the saucepan the meat from the crabs, add to the mixture one grain cayenne, half teaspoon pepper, teaspoon each anchovy sauce- and salt
Cook this with the app: pantry check, scaling, and the assistant.