Crab Soup

Ingredients

• Put the crabs into a kettle of boiling water
• a handful of salt
• a sweet bay leaf
• a generous dash of cayenne pepper
• one quart of sweet milk
• two generous tablespoonfuls butter
• slice a medium-sized dry onion
• one-half teacup flour

Method

1. 1

   Boil crabs in salted water until done.

2. 2

   Pick out meat.

3. 3

   In saucepan, cook onion in butter until tender.

4. 4

   Add flour, stirring constantly.

5. 5

   Then add crab meat and milk.

6. 6

   Simmer gently for a few minutes, and dash with nutmeg before serving.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 39. The excerpt below is the record exactly as published.

CRAB SOUP. Mrs. Berthold J. Lauterbach. No. 2115 West Court street— Put the crabs into a kettle of boiling water and thrown in a handful of salt, a sweet bay leaf and a generous dash of cayenne pepper. Boil until well done, usually half an hour. Take them from the water and pick out all the meat. To one pint or more of the crab meat, use one quart of sweet milk (or one pint of milk and one pint of water.) Put into saucepan two generous tablespoonf uls butter, into which slice a medium-sized dry onion and cook until tender, but not brown. Add one-half teacup flour

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