Crab Soup

Ingredients

• 1 quart milk
• 1 tablespoon flour
• 1 can chatka crabmeat, flaked
• 1 teaspoon Angostura bitters
• 2 hard-cooked eggs (optional)
• 1/2 cup cream
• 1 tablespoon butter
• salt and pepper to taste
• Sherry

Method

1. 1

   Mash eggs with fork, mix with butter, flour, lemon peel, and pepper.

2. 2

   Heat milk, add to paste gradually.

3. 3

   Add crabmeat, simmer for 5 minutes, add cream, bring to boiling point without boiling.

4. 4

   Add salt, Angostura, and sherry before serving.

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 20. The excerpt below is the record exactly as published.

tablespoons butter mixed well with 2 teaspoons minced parsley and i tablespoon lemon juice. Spread this over crabs and glaze lightly under broiler. Serve hot. CRAB SOUP I QUART MILK I TABLESPOON FLOUR 1 CAN CHATKA CRABMEAT, FLAKED I TEASPOON ANGOSTURA BITTERS 2 HARD-COOKED EGGS (oPTIONAL) GRATED PEEL OF I LEMON ^ CUP CREAM I TABLESPOON BUTTER SALT AND PEPPER TO TASTE SHERRY

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