Crayfish Soup or Bisque

Ingredients

• fifty live crayfish
• four quarts of boiling water
• a tablespoonful of salt
• a carrot scraped and sliced
• one turnip peeled and sliced
• one onion peeled and sliced
• one small sprig of parsley with the root attached
• a red pepper
• a dozen whole cloves

Method

1. 1

   Wash crayfish and boil in water with salt, carrot, turnip, onion, parsley, red pepper, and cloves for 20 minutes.

2. 2

   Remove crayfish, continue boiling soup.

3. 3

   Once crayfish are cool, remove tails and crush shells.

4. 4

   Add shells to soup and boil for an hour.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 109. The excerpt below is the record exactly as published.

CRAYFISH SOUP OR BISQUE. Wash fifty hve crayfish in plenty of cold water, and put them head first into four quarts of boiling water with a tablespoonful of salt, a carrot scraped and sUced, one turnip and one onion peeled and sliced, one small sprig of parsley igO PRACTICAL AMERICAN COOKERY. with the root attached, a red pepper, and a dozen whole cloves

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