Bisque of Crab
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. 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 A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 9. The excerpt below is the record exactly as published.
BISQUE OF CRAB. Boil twelve hard shell crabs ; when cold, pick out the meat, save the top shell tor deviled crabs, out of the balance of the crab cook a stock, pound them up with one quarter pound of butter, salt, pepper, one gill of rice and one quart of stock
Cook this with the app: pantry check, scaling, and the assistant.