Crab Soup

Ingredients

• some small uncooked crabs
• one clove of garlic
• one onion
• one tablespoonful of butter
• two tablespoonfuls of lard
• the pulp of the tomatoes
• the water in which the seeds were scalded
• season with sweet marjoram, parsley, lemon, salt, and black and red pepper

Method

1. 1

   Prepare crabs, extract meat, and fat.

2. 2

   Stew garlic, onion, and butter, add tomato pulp, crab meat, and fat.

3. 3

   Season, add water, simmer for one hour, and thicken with breadcrumbs.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 4. The excerpt below is the record exactly as published.

Crab Soup. Open some small uncooked crabs, and remove the deadman's fingers and sand- bags. Cut the crabs in two, parboil and extract the meat from the claws, and remove the fat from the back of the shells. Place some ripe tomatoes in a basin, scald and skin them, 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 clove of garlic, one onion, one tablespoonful of butter, and two tablespoonfuls of lard, and the pulp of the tomatoes and let it stew a short time. Put the meat from the claws of the crab, and lastly the fat into the soup, season with sweet marjoram, parsley, lemon, salt, and black and red pepper. Pour in the water in which the seeds were scalded

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