Fried Soft-shell Crabs
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 34. The excerpt below is the record exactly as published.
Fried Soft=shell Crabs. Eemove the sand-bag, wash and dry them. Sprinkle with pepper and salt, roll them in crumbs, then dip in egg and again the crumbs, and fry in hot fat
Cook this with the app: pantry check, scaling, and the assistant.