Cora L
A historical recipe from Favorite Dishes, by Carrie V. Shuman (1893).
A historical recipe
Favorite Dishes : a Columbian Autograph Souvenir Cookery Book, by Carrie V. Shuman (1893). Project Gutenberg eBook #6703.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Favorite Dishes, by Carrie V. Shuman (1893). Digitised by Project Gutenberg, eBook #6703 (https://www.gutenberg.org/ebooks/6703). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- BARTLETT, of New Mexico, Lady Manager.
- Take butter the size of an egg;
- melt slowly in sauce-pan;
- into butter slice fine a piece of onion size of a filbert;
- brown slowly.
- Sift into above, tablespoonful of flour and cream carefully;
- heat a generous half pint of milk and stir into butter and flour.
- Take No.
- 2 can of deviled crabs;
- strain off all the liquor;
- season with a scant teaspoon of mustard, scant teaspoon cayenne pepper, half teaspoon salt, good half teaspoon of liquor from Crosse & Blackwell's chow-chow, one teaspoon Worcestershire sauce, tablespoonful vinegar and a half teaspoon lemon juice;
- parsley to taste.
- Mix thoroughly, and stir into butter and milk.
- When cooking well, stir into it rapidly two eggs that have been well beaten.
- Remove from stove and put in crab shells with butter the size of filbert and rolled crackers on top.
- Heat in quick oven and serve at once, garnished with parsley.
- This recipe makes an amount sufficient for eight persons.
- If desired, cracker crumbs very fine may be added to increase the quantity, just before stirring in the eggs.
- The crabs may be kept three or four days if in a cool place.