lunch

Crab Louis

Name: Crab Louis
Ingredients: One-third mayonnaise; two-thirds chili sauce; small quantity chopped English chow-chow; a little Worcestershire sauce; minced tarragon; shallots; sweet parsley; salt; pepper

From Bohemian San Francisco, 1914

Presented as published in 1914. 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 Bohemian San Francisco (1914) by Clarence E. Edwords, page 67. The excerpt below is the record exactly as published.

CRAB LOUIS onnaise, two-thirds chili sauce, small quan- tity chopped English chow-chow, a little Worcestershire sauce and minced tarragon, shallots and sweet parsley. Season with salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.