Crab Soup

Ingredients

• twelve small uncooked Crabs
• eighteen ripe tomatoes
• one large onion
• one clove of garlic
• 1 table-spoonful of butter
• 2 table-spoonfuls of lard
• sweet marjoram
• thyme
• parsley
• lemon
• salt
• cayenne
• black pepper
• water

Method

1. 1

   Open twelve small uncooked Crabs, and remove the deadman’s fingers and sand-bags.

2. 2

   Cut the Crabs in two parts, parboil, extract the meat from the claws, and remove the fat from the back of the shells.

3. 3

   Place eighteen ripe tomatoes in a basin, scald them, skin, and squeeze the pulp through a colander, keeping back the seeds.

4. 4

   Pour boiling water over the seeds and juice of the tomatoes, and strain.

5. 5

   Put in a saucepan one large onion, one clove of garlic, 1 table-spoonful of butter, 2 table-spoonfuls of lard, and the pulp of the tomatoes, and let them stew a short time.

6. 6

   Put the meat from the claws, then the Crabs, and lastly the fat, into the soup; season with sweet marjoram, thyme, parsley, lemon, salt, cayenne and black pepper.

7. 7

   Pour in the water in which the seeds were scalded, adding more if there is not the required quantity of soup.

8. 8

   Simmer for one hour, and a quarter-of-an-hour before serving thicken with grated breadcrumbs.

9. 9

   Serve in a soup-tureen.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 509. The excerpt below is the record exactly as published.

Crab Soup. — (1) Open twelve small uncooked Crabs, and remove the deadman’s fingers and sand-bags. Cut the Crabs in two parts, parboil, extract the meat from the claws, and remove the fat from the back of the shells. Place eighteen ripe tomatoes in a basin, scald them, “skin, and squeeze the pulp through a colander, keeping back the seeds. Pour boiling water over the seeds and juice of the tomatoes, and strain. Put in a saucepan one large onion, one clove of garlic, 1 table-spoonful of butter, 2 table-spoonfuls of lard, and the pulp of the tomatoes, and let them stew a short time. Put the meat from the claws, then the Crabs, and lastly the fat, into the soup ; season with sweet marjoram, thyme, parsley, lemon, salt, cayenne and black pepper

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