Soft Shell Crabs with Browned Butter
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 24. The excerpt below is the record exactly as published.
SOFT SHELL CRABS WITH BROWNED BUTTER ^ Clean soft shell crabs, dip them in milk and flour, and fry in clarified butter. Dish them up. Heat two ounces of table butter until very brown, remove the pan from the fire, add a dash of vinegar, the juice of one-half lemon, salt, and pepper, and pour over the crabs and then sprinkle with chopped parsley
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