Crab Mixture
From The Swedish, French, American cook book, 1918
Serves 1
Serve on a paper doily with crab claws, parsley, and lemon.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 178. The excerpt below is the record exactly as published.
crab mixture; decorate with twisted pastry all around; put in oven and bake. When baked, put a teaspoon of bearnaise sauce on each. Serve on a paper doily with crab claws, parsley, and lemon all around. Crab Mixture. One cup crab, juice of half an onion, pepper and salt, one tablespoon cream sauce, one tablespoon melted butter
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