Stewed Crabs No. 3

Ingredients

• one dozen crabs
• one pint of fresh milk
• one tablespoonful of butter
• red and black pepper to taste
• a pinch of mace
• allspice to taste
• one nutmeg grated
• the whites of four hard-boiled eggs chopped fine
• the yolks of the same rubbed smooth with a little milk
• three or four tablespoonfuls of powdered crackers
• half a pint of fresh cream

Method

1. 1

   Boil the milk with onion, butter, salt, and spices.

2. 2

   When this boils, add the powdered crackers and cook until the onions are done.

3. 3

   Then add the cream and crabs, let boil together for a few minutes only.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 10. The excerpt below is the record exactly as published.

tewed Crabs — No. 3. — Take one dozen crabs well picked from the shell, after being boiled. Boil one pint of fresh milk, with a teaspoonful of finely chopped onion, one tablespoonful of butter, salt, red and black pepper to taste, a pinch of mace, allspice, and one nutmeg grated, the whites of four hard-boiled eggs chopped fine, the yolks of the same rubbed smooth with a little milk. When this boils, add three or four tablespoonfuls of powdered crackers, and cook until the onions are quite done. Then put in half a pint of fresh cream

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