pescatariannut-freeegg-freesoy-freefish-free
Crab Croquettes
From The encyclopædia of practical cookery, 1890
Serves 1
Drain on paper before serving.
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 507. The excerpt below is the record exactly as published.
Crab Croquettes. — Pick the meat out of the shells of two middling-sized Crabs and chop it, but not too fine. Melt in a saucepan 3oz. of butter, and stir into this 3oz. of flour ; add by degrees -j pint of milk, stir till it boils, and then let it boil for ten minutes ; take the saucepan off the stove, and to the hot milk, flour, and butter add the chopped meat of the Crabs, 1 saltspoonful of pepper, 1 teaspoonful of salt, a very little cayenne
Cook this with the app: pantry check, scaling, and the assistant.