Crab Salad

Ingredients

• a dozen small Crabs
• 3 table-spoonfuls of vinegar
• 2 table-spoonfuls of sweet oil
• a seasoning of salt
• a seasoning of pepper
• six small lettuce-leaves
• six stoned olives
• twelve capers
• two hard-boiled eggs

Method

1. 1

   Pick the meat from the shells and claws of a dozen small Crabs, put it in a salad-bowl, add a seasoning of salt and pepper, 3 table-spoonfuls of vinegar, 2 table-spoonfuls of sweet oil, and a little chopped parsley.

2. 2

   Mix well, and decorate the bowl with six small lettuce-leaves, six stoned olives, twelve capers, and two hard-boiled eggs cut into quarters.

3. 3

   It is then ready to be served.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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 Salad.— (1) Pick the meat from the shells and claws of a dozen- small Crabs, put it in a salad-bowl, add a seasoning of salt and pepper, 3 table-spoonfuls of vinegar, 2 table-spoonfuls of sweet oil, and a little chopped parsley. Mix well, and decorate the bowl with six small lettuce-leaves, six stoned olives, twelve capers, and two hard-boiled eggs

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