Souffle of Crab
From The Dudley book of cookery and household recipes, 1909
Serve for luncheon.
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 11. The excerpt below is the record exactly as published.
SOUFFLE OF CRAB npHE crab must be a freshly cooked one. Let it get cold. Pick the meat from the shell and mix it with a little cream and some mayonnaise sauce, a pinch of cayenne and two tablespoonsful of warm aspic
Cook this with the app: pantry check, scaling, and the assistant.