Crab Soup

Ingredients

• Remove cooked meat from 6 hard-shelled crabs
• 3 cups white stock
• 0.25 cup stale breadcrumbs
• 1 slice of onion
• 1 sprig of parsley
• 1 tablespoon Crisco
• 1 tablespoon flour
• 1 cup cream
• salt
• red pepper

Method

1. 1

   Chop crab meat finely, add stock, breadcrumbs, onion, and parsley, and simmer for 20 minutes.

2. 2

   Blend Crisco and flour, add cream, salt, and red pepper to taste.

3. 3

   Combine mixtures and bring to boiling point.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 110. The excerpt below is the record exactly as published.

1 tablespoon Crisco, salt and pepper to taste, %4 cup milk, and 2 egg whites beaten stiff. Refill skins with this mixture. Pile lightly, do not smooth, bake until potatoes are puffed and brown. May 30 Fruit Soup Breaded Mutton Chops Potatoes "Peas Tomato Mayonnaise Banana Charlotte Russe Assorted Cakes Coffee *Peas—1 quart cooked green peas, 2 ounces of lean cooked ham cut into dice, 2 tablespoons: Crisco, 2 table- spoons good stock, 1 teaspoon flour, 1% small onion finely chopped, a pinch of sugar, grated nutmeg, salt and pepper to taste. Fry onion until lightly browned in Crisco, add flour and ham, stir over fire for a minute or two, then put in peas, stock, sugar, and nutmeg. Season to taste, sim- mer for ten minutes, stirring oc- casionally, then serve. May 31 Milk Soup *Beef Loaf, Brown Sauce Potatoes Tomatoes Radish and Watercress Salad Vanilla Pudding, Jam Sauce Coffee *Beef Loaf—Mix together 3 pounds chopped raw beef, 14 pound of minced salt pork, 1 cup cracker dust, 2 tea- spoons, each, of salt and pepper, and moisten all with 2 beaten eggs, tea- spoonful onion juice, and teaspoon Worcestershire sauce. Work in 2 tablespoons melted Crisco, and pack in a Criscoed mold. Cover; set in a roasting pan of boiling water, and cook in a steady oven for 2 hours. Serve with brown sauce. June 1 Curried Lobster *Boiled Stuffed Leg of Lamb Potatoes Scalloped Sweet Corn Cherry Salad Frozen Watermelon Coffee *Boiled Stuffed Leg of Lamb—Have small, tender leg of lamb, and re- move bone. Make forcemeat of % 186 pound fresh mushrooms cut in pieces, ¥% cup chopped boiled ham, % cup breadcrumbs, and 2 tablespoons melt- ed Crisco. Season with pepper and salt, and put into the lamb in place of removed bone. Tie it up well, wrap in piece of cheesecloth, and boil in salted water, having juice % lemon, 1 onion, and few branches of parsley init. Serve with currant jelly sauce; that is, 4 tablespoons butter melted together with }4 tumbler cur- rant jelly and % glass white wine. June 2 Green Vegetable Soup Fried Chicken, Virginia Style Cornmeal Bread Broiled Tomatoes Bean Salad *Strawberry Fritters Coffee *Strawberry Fritters—Have large, ripe strawberries, remove hulls and clean them thoroughly. Moisten’ each berry with little brandy, roll in sugar and stand till berries absorb considerable sweetness. Roll them in finest possible breadcrumbs and drop into hot Crisco. Sprinkle strawber- ries with powdered sugar when taking up, and serve with them sweetened whipped cream. Care must be taken that strawberries are not too ripe. They must be quite hard and firm to be perfectly satisfactory when served. June 3 *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

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