Crab Toast, 2 (Crabe sur Croutes)
From Cookery for every household, 1914
Serves 2
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 814. The excerpt below is the record exactly as published.
Crab Toast, 2 (Crabe sur Croutes) Take the meat from a cooked crab and chop it finely. Re-heat it in some good white sauce. Crab Toast seasoning it rather highly. Pile this on round or heart-shaped pieces of hot buttered toast, and decorate with small pieces of green and red pickle
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