Crab Soup

Ingredients

• Remove cooked meat from 6 hard-shelled crabs
• Add 3 cups white stock
• 24 cup stale breadcrumbs
• | slice of onion
• 1 sprig of parsley
• Blend together 1 tablespoon Crisco
• and 1 tablespoon flour
• add 1 cup cream
• salt to taste
• red pepper to taste

Method

1. 1

   Remove cooked meat from crabs and chop finely.

2. 2

   Add white stock, stale breadcrumbs, onion, and parsley, and simmer for 20 minutes.

3. 3

   Blend Crisco and flour, then add cream, salt, and red pepper.

4. 4

   Combine mixtures and bring to boiling point.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 111. The excerpt below is the record exactly as published.

Crab Soup Salmon, la Francesca Veal, Roasted Chiffonade Salad Cheese Crackers Tipsy Pudding * Coffee *Crab Soup—Remove cooked meat from 6 hard-shelled crabs and chop finely. Add 3 cups white stock, 24 cup stale breadcrumbs, | slice of onion, 1 sprig of parsley, and simmer 20 minutes. Blend together 1 table- spoon Crisco and 1 tablespoon flour, and add 1 cup cream, salt and red pepper to taste. Combine mixtures and bring to boiling point. A Calendar of Dinners June 4 Boiled Ilalibut, Lobster Sauce Beef Roll in Jelly Italian Risotto *Fruit Salad Manhattan Pudding Coffee *Fruit Salad—Mix equal parts shredded fresh or preserved pine- apple, bananas in small pieces, and sections tangerines, and marinate together in French dressing. Fill banana skins with mixture, sprinkle generously with paprika, arrange on lettuce leaves, and serve with French dressing. : The dressing is made as follows: Put4tablespoons melted Crisco in cold bowl; if possible, put in small piece ice. Add % teaspoon salt, saltspoon pepper, and stir until salt 1s dissolved, add tablespoon vinegar or lemon juice. Beat for 3 minutes until dressing is as thick as good cream. Use at once. June 5 Grapefruit Cocktail * Roast Duckling, Apple Sauce Rice Fritters Creamed Carrots Macedoine Salad Wafers Cheese Rhubarb Meringue Pte Coffee *Roast Duckling—This is prepared and trussed similarly to goose, but not usually stuffed. Roast from 30 to 40 minutes. Green peas are the usual accompaniment to roast duck- ling. Serve with apple sauce which is made as follows: 1 pound cooking apples, 1 tablespoon Crisco, % cup water, and sugar. Peel, core, and slice the apples, cook them in a stew- pan with water and Crisco, add a little sugar to taste. Stir well, or pass through a sieve. June 6 Hamburg Steak, Maitre @ Hotel * Asparagus Baked Potatoes Lettuce and Radish Salad Strawberry Mousse Lady Fingers Coffee *Asparagus—Boil 2 cups asparagus tips in salted water 15 minutes,then 187 A Calendar of Dinners drain them; while they are cooking put 1 cup milk in double boiler, and when boiling pour some of it on 2 lightly beaten eggs, stirring vigor- ously meanwhile, then put eggs into double boiler with milk, and stir until it begins to thicken. Add 1 teaspoon Crisco, salt and pepper to taste, and remove from fire. Cut asparagus tips into % inch pieces and add them to sauce. Take 6 stale rolls, cut off tops, remove inside, let them dry in oven; when crisp and hot fill each with aspar- agus in sauce, replace tops and serve. June 7 Boiled Salmon, Egg Sauce Creamed Potatoes New Peas Dressed Lettuce Cheese Crackers *Chocolate Bread Pudding Coffee *Chocolate Bread Pudding—34 cup breadcrumbs, 2 cups scalded milk, 3 squares melted chocolate, 2eeggs, 1 tablespoon Crisco, salt to taste

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