Bisque of Crab Soup

Ingredients

• 1 dozen fresh crabs
• 1 quart of cream
• 1 pint of strained tomato juice
• a pinch of soda
• 1/2 pound of butter
• 2 tablespoons of sherry wine
• 1 tablespoon of corn starch

Method

1. 1

   Cook crabs until done, pick to pieces, and put in a double boiler with cream, tomato juice, soda, and butter.

2. 2

   Cook for 15 minutes, then strain.

3. 3

   Add cayenne and salt to taste, sherry wine, and corn starch while cooking.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 12. The excerpt below is the record exactly as published.

Bisque of Crab Soup. Take 1 dozen fresh crabs, and cook perfectly done. Then pick to pieces, and put in double boiler with 1 quart of cream, 1 pint of strained tomato juice, a pinch of soda, % pound of butter. Cook 15 minutes, then strain thro^igl^ a sieve. Add cayenne pepper and salt to taste, 2 tablespoons of sherry wine, 1 tablespoon of corn starch

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