Crab Stew
From The encyclopædia of practical cookery, 1890
Serves 6
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 510. The excerpt below is the record exactly as published.
Crab Stew. — Steam 1 peck of live Crabs for twenty minutes ; pick out the flesh, put it in a saucepan with 1 pint of milk or cream, and stew it for fifteen minutes- Season with salt and cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.