pescatariangluten-freenut-freeegg-freesoy-free
Crabs on Toast
From The complete cook book, 1900
Serves 1
Small crabs are sweetest.
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 19. The excerpt below is the record exactly as published.
CRABS ON TOAST. Put into a chafing dish one tablespoonful of butter. When melted add one tablespoonful of celery, chopped very fine. Slightly thicken one-half cup of cream or milk with a little fiour and one canful of crab. (Small crabs are sweetest.) Stir until you think enough mois- ture has evaporated. Add one tablespoonful of sherry; salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.