pescatariannut-freeegg-freesoy-free
Crab Pie
From The encyclopædia of practical cookery, 1890
Serves 4
Use clean shells for presentation.
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 508. The excerpt below is the record exactly as published.
Crab Pie. — (1) Pick the flesh from the shells and claws of three large Crabs, and cut the meat into small pieces. Put about 3oz. of butter into a clean saucepan, place it over the fire until melted, then stir in 3 table-spoonfuls of flour, J breakfast-cupful of milk, and | breakfast-cupful of cream. Continue stirring the mixture over the fire, and boil it for three minutes, then move the saucepan to the side, and put in the meat from the Crabs, 2 teaspoonfuls of anchovy sauce
Cook this with the app: pantry check, scaling, and the assistant.