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Crab, Curried
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for five or six persons.
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, Curried. — Pound a clove of garlic in a mortal-, with the wliite part of half a small cocoa-nut, a tiible-spoonful of eurry-powder, a salt-spoonful of salt, and a piece of butter about the size of a walnut. When these are beaten to a paste, mix them very sniootiily over a gentle fire with a quarter of a pound of fresh butter, taking especial care that the saucepan is delicately clean. Add the meat contained in a good-sized crab, and gradually a small cupful of cream. A pound of French beans
Cook this with the app: pantry check, scaling, and the assistant.