{"id":4829,"slug":"curried-crab","title":"Curried crab.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["crab meat","a piece of butter the size of an egg","a teaspoonful of chopped onion or shallot","a heaping teaspoonful of flour","a small teaspoonful of curry powder","a cup of hot soup stock","a cup of cream","boiled rice"],"ingredients_norm":["crab meat","butter the size of egg","onion or shallot","flour","curry powder","hot soup stock","cream","boiled rice"],"steps":["Cut the crab meat into small pieces.","Put in a frying pan a piece of butter the size of an egg, and a teaspoonful of chopped onion or shallot, and fry until golden brown.","Add a heaping teaspoonful of flour and a small teaspoonful of curry powder, and stir into the butter and onion until thoroughly mixed.","Add a cup of hot soup stock and a cup of cream, and boil for three minutes.","Then add the crab meat and simmer slowly for about five minutes.","Serve with boiled rice."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w38:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3781063f3fbbafd5ff992f0ae61abb9d04a32cfdd91e642d8374adf3679476fa","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/curried-crab"}