dinner
Bisque of Crabs
From The Cook County cook book, 1912
Serves 6
A rich and flavorful crab bisque.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 118. The excerpt below is the record exactly as published.
BISQUE OF CRABS.— Place 1 doz. live crabs in cold water, add salt. Hash up a couple of carrots with an equal quantity of onion, and fry together with the crabs, shell an all, with little but- ter in a saucepan, add a little thyme and a bay leaf, season with salt and 1 pt. of white stock
Cook this with the app: pantry check, scaling, and the assistant.