Crab Soup

Ingredients

• a cupful or half a pint of crab meat
• two tablespoonfuls each of butter
• two tablespoonfuls each of flour
• one quart of hot milk
• one quart of water
• season the soup rather highly with salt
• season the soup rather highly with white pepper
• season the soup rather highly with cayenne
• one glass of sherry

Method

1. 1

   In a saucepan, mix butter and flour until smoothly mixed.

2. 2

   Gradually stir in hot milk and water until smooth.

3. 3

   Season with salt, white pepper, and cayenne.

4. 4

   Add crab meat and let the soup boil once before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 110. The excerpt below is the record exactly as published.

t two tablespoonfuls each of butter and flour in a sauce- pan, and stir them over the fire until they bubble; then gradually stir in the strained soup, about half a cupful at a time, until a creamy soup is made ; add the flesh of the prawns to this, season it palatably, put with it about a gill of Sauterne, let it heat to the boiling-point, and then serve it hot. If prawns are not plentiful, some lobster flesh may be shredded and used for the soup. LOBSTER SOUP. Plunge a large lobster, or two of medium size, into a large pot half full of boiling salted water, and boil it until the shell is quite red ; then take it from the water, cool it until it can be handled, and remove the flesh from the shell, rejecting the soft fins which lie close to the body under the legs, the stomach, which is enclosed in a rather hard membrane back of the eyes, and the intestine which runs down the middle of the tail, and saving all the coral and green fat; cut the flesh of the lobster in small pieces ; put over the fire a sauce- pan containing two heaping tablespoonfuls each of butter and flour, and stir them until they bubble ; then gradually add three quarts of boiling water, stirring it until the soup is very smooth ; then add the lobster, prepared as already directed, season the soup rather highly with salt and red pepper, let it boil for two or three minutes, and then serve it hot. CRAB SOUP. For two quarts of soup use a cupful or half a pint of crab meat, removed from the shell, or canned crab meat ; put in a saucepan over the fire two tablespoonfuls each of butter 192 PRACTICAL AMERICAN COOKERY. and flour, and stir them together until they are smocthly mixed ; then stir in gradually one quart each of hot milk and water, making the soup perfectly smooth by stirring it ; sea- son the soup rather highly with salt, white pepper, and cay- enne \ put in the crab meat and one glass of sherry

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