Mock-Crab

Name: Mock-Crab
Ingredients: a quarter of a pound of prawn meat; two ounces of good fresh cheese; a tea-spoonful of mustard powder; a dessert-spoonful of salad oil; a dessert-spoonful of 'anchovy vinegar'; a liberal dusting of spiced pepper

From Culinary jottings, 1885

Can be made without prawn meat for a vegetarian option.

Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 124. The excerpt below is the record exactly as published.

Mock-crab" is the name given to a very good hors (.Voiuvre in which cheese plays a prominent part; it is made in this way : — a quarter of a pound of prawn meat, two ounces of good fresh cheese, a tea-spoonful of mustard powder, a dessert-spoonful of salad oil, a dessert-spoonful 220 CULINARY JOTTINGS FOR MADRAS. of " ancho\y vinegar," and a liberal dusting of spiced pepper

Cook this with the app: pantry check, scaling, and the assistant.