Crab Soup

Ingredients

• one quart of milk
• a small onion
• a little parsley
• the meat of six crabs
• one tablespoonful of flour
• one of butter
• half a pint of cream
• one teaspoonful of ground mace
• the chopped yolks of two hard-boiled eggs
• a little salt
• cayenne pepper

Method

1. 1

   Boil milk with grated onion and chopped parsley.

2. 2

   Add crab meat and boil for 5 minutes.

3. 3

   Cream flour and butter, add hot milk, then mix into the soup with cream, mace, egg yolks, salt, and cayenne.

4. 4

   Boil for 5 minutes and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 407. The excerpt below is the record exactly as published.

one table-spoonful of flour ; stir the butter into the soup, and let it boil ten or fifteen minutes longer. Just before taking out of the pot, beat up an egg and stir into it, with salt and pepper to your taste. Crab Soup. — Take one quart of milk, and with it put a small onion, grated, and a little parsley, chopped fine; then add the meat of six crabs (about one cupful), and boil all to- gether five minutes. Cream one table- spoonful of flour and one of butter together, moistening with a little hot milk, and then add to the soup, with half a pint of cream, one teaspoonful of ground mace, the chopped yolks of two hard-boiled eggs, a little salt and cayenne pepper

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