Crab Flakes in Creams
From Louis' every woman's cook book, 1910
Crab flakes may be obtained ready for use from the fish dealer.
Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 24. The excerpt below is the record exactly as published.
CRAB FLAKES IN CREAMS Take the meat of some large cooked hard-shell crabs. Heat two ounces of butter and add one-half a pound of the crab flakes, toss them over a fire for two minutes, then add a small cup of cream, and let it boil. Mix a scant tablespocnful of flour with some butter, stirring it in to thicken. Let it boil a little longer, then add a dash of sherry wine, and season with salt and Cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.