Soft-Shell Crabs
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Soft-shell crabs are best when freshly caught.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 47. The excerpt below is the record exactly as published.
SOFT-SHELL crabs are good only when freshly caught, as the shells harden after twenty-four hours. Remove the sand-bags and the shaggy bits from the side ; then wash and wipe j sprinkle with salt and pepper; roll in bread-crumbs, then in tgg, then in crumbs; fry in smoking hot lard or, much better, in good olive oil
Cook this with the app: pantry check, scaling, and the assistant.