Crab Salad
From The new century cookery book, 1901
Serves 2
Cold salmon may be treated in the same way; include some sliced cucumber in the garnish and mixture.
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 424. The excerpt below is the record exactly as published.
Crab Salad. — Take the meat of two or three small crabs, cut it into convenient-sized pieces, put it in a basin, and mix with about one-third its quantity of shredded celery or endive. Season with salt, pepper, two tablespoonfuls of sweet salad oil (olive or Lucca), three tablespoonfuls of wine or malt vinegar, and a dessertspoonful of finely chopped parsley
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